Cincinnati Cheese Coney Recipe
- Total Time: 30 minutes
- Yield: 12 Servings 1x
Ingredients
Scale
- 1 tablespoon canola oil
- 2 cups sweet onion (finely chopped)
- 1 tablespoon garlic (minced)
- 1 pound lean ground beef
- 1 pound ground pork
- 1 can beef broth
- 1 cup of water
- 1 tablespoon cumin seed
- ¼ cup chili powder
- 3 bay leaves
- 1 tablespoon dried oregano
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
- 2 teaspoons allspice
- 2 tablespoons paprika
- 2 tablespoons cocoa powder
- 2 teaspoons Tabasco sauce
- 2 tablespoons Worcestershire sauce
- ¼ cup cider vinegar
- 1 (29 ounces) can tomato sauce
- Hot Dogs-
- hot dogs
- hot dog buns
- shredded cheddar cheese
- chopped onion
- mustard
Instructions
- Add the oil in a 4-quart (or larger) pot over medium heat. Add onions and garlic, stir and sauté for about 3 minutes or until softened. Add the beef, pork, broth, and water. Stir to break up the meat in the liquids. Cook while stirring frequently for 10 minutes. You want the meat to have a fine texture. Add cumin, chili powder, bay leaves, oregano, cinnamon, cloves, allspice, and paprika. Add cocoa powder, tabasco sauce, Worcestershire sauce, vinegar, and tomato sauce. Stir well and adjust the heat to a low simmer. Maintain a low simmer and partially cover for 45 minutes. Stir frequently.
- To prepare the hot dogs—place a hot dog into a large saucepan. Add enough water to cover the hot dogs and bring to a boil. Reduce heat and simmer for 5 minutes or until heated through.
- Serve the hot dogs on buns and top with chili, cheddar cheese, onion, and mustard.
Find it online: https://blogchef.net/cincinnati-cheese-coney-recipe/