Wednesday, March 18, 2015

Cincinnati Chili Dog

Cincinnati Chili Dog
serves 4
Cincinnati-style chili is an enduring American classic that I first tasted in the Cincinnati airport while on a business trip and Coney dogs (New York style chili dogs) are something I grew up eating so it just seemed naturally to combine the two.. 

                                                                Prep time:                            10 minutes
                                                                Polish sausage cook time:     7 minutes
                                                                Sauce cook time:                 30 minutes
                                                                Total time:                           47 minutes


Cincinnati chili (makes about 3 cups):
2 tablespoons olive oil
1 pound ground beef
1 1/4 teaspoons granular garlic
1 tablespoon dehydrated onion
2 tablespoons chili powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground nutmeg
1/2 teaspoon celery seed
1 dried bay leaf
Kosher or sea salt, to taste
freshly ground black pepper,  to taste
1 cup tomato sauce
1 cup water
1 tablespoons unsweetened cocoa powder


4 Polish sausages
4 hot dog buns
½ cup finely grated cheddar cheese
½ cup chopped onion


brown the beef:

In a 12 inch sautĂ© pan over medium high heat, bring oil to the ripple stage.  Add the ground beef and cook, stirring, until it begins to brown.

build the sauce:

Add the granulated garlic, dehydrated onion, chili powder, cinnamon, allspice, cloves, cumin, oregano, nutmeg, celery seed, bay leaf, salt and pepper, then cook, stirring occasionally, 1 minute. Tilt skillet, spoon out any accumulated fat and discard. Add the tomato sauce, cocoa powder, and water and then bring the mixture to a boil. Reduce heat to medium low and simmer, partially covered, until somewhat thick, about 25 minutes.   Taste and correct seasoning.

grill the Polish dogs:

Place the dogs on the grill or griddle (or a large frying pan) and cook the sausages, turning them occasionally, until they are cooked through and the skin is slightly crisp.


Place one sausage on each of the split, open hot dog buns and spoon a generous portion of the chili sauce over each sausage and top each with some chopped onion and cheddar cheese.  Serve immediately.

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