Skyline Cheese Coney {Cincinnati Chili}

By á-25010

Ingredients

• 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

Details

Servings 8

Preparation

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.