The Queen City Dog
Inspired by Cincinnati's famous chili dogs, this hearty favorite is loaded with bold, comforting flavors. A perfectly cooked hot dog is tucked into a soft steamed bun, topped with warm Cincinnati style chili, a generous mound of shredded cheddar cheese, and diced onions. It's messy, satisfying, and guaranteed to be a crowd pleaser.
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makes:3-4
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total time:1 1/2 hrs
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cooking difficulty:Easy
Ingredients
Utensils
Instructions
Heat a large pot over medium heat and cook the ground beef with the diced onion until the beef is browned, breaking it up into small crumbles as it cooks.
Stir in the garlic and cook for 1 minute.
Add the beef broth, tomato sauce, tomato paste, Worcestershire sauce, apple cider vinegar, chili powder, cumin, paprika, cinnamon, allspice, cloves, salt, pepper and the small cube of dark chocolate.
Bring to a gentle simmer and cook uncovered for 1-2 hours, until the chili has thickened.
While the chili simmers, bring a pot of water to a gentle simmer and cook the hot dogs for 5–7 minutes, or until heated through.
Lightly steam the hot dog buns until warm and soft.
Once the chili is ready, assemble the dogs by placing each hot dog in a steamed bun and spoon a generous amount of warm Cincinnati chili over the top.
Finish with a generous handful of finely shredded cheddar cheese and diced white onion.
Add yellow mustard if desired and serve immediately.