Cincinnati Chili Dog

Cincinnati Chili Dog

serves 4

(America)

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

Ingredients

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

dogs:

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

Preparation

brown the beef:

In a 12 inch sauté 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.

service:

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.