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Skyline Cheese Coney {Cincinnati Chili}


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Rate this recipe 4.7/5 (11 Votes)
Skyline Cheese Coney {Cincinnati Chili} 1 Picture


  • 1 tablespoon vegetable oil
  • 2 onions, chopped fine
  • 1 clove garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1/4 teaspoon allspice
  • 2 cups low-sodium chicken broth
  • 2 cups tomato sauce
  • 2 tablespoons cider vinegar
  • 2 teaspoons dark brown sugar
  • 1 1/2 pounds 85 percent lean ground beef
  • 8 all-beef hot dogs
  • 8 buns
  • Yellow mustard
  • 1 cup white onion, chopped fine
  • 12 ounces mild cheddar, shredded fine


Servings 8


Step 1

In a Dutch oven over medium-high heat, heat oil until shimmering. Add onions and cook until soft and browned around edges, about 8 minutes.

Add garlic, tomato paste, chili powder, oregano, cinnamon, cocoa powder, salt, pepper, and allspice and cook until fragrant, about 1 minute.

Add chicken broth, tomato sauce, vinegar, and sugar; stir until combined.

Add beef. Crumble the meat with the edge of a wooden spoon to break apart into tiny pieces so no clumps remain.

Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)

Boil, grill, or microwave the hot dogs until warmed through-out.

Serve hot dogs in steamed buns, top with desired amount of chili, mustard, onion and cheese.

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