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.

Cincinnati Chili

Cincinnati Chili 

serves 4

(America)

Cincinnati-style chili is an enduring American classic that I first tasted in the Cincinnati  airport while on  a business trip.  Whether prepared two-way (chili over spaghetti), three-way (with cheese), four-way (with onions), or five-way (with a finishing flourish of kidney beans) it's an interesting twist on both chili and spaghetti.

Ingredients

1 1/2 pounds ground beef

2 tablespoons olive oil

1 1/4 teaspoons granular garlic

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

2 cups tomato sauce

1 tablespoons unsweetened cocoa powder

1 cup water*

4 cups finely grated cheddar cheese (optional)

2 medium yellow onions, finely chopped (optional)

1  15-ounce can red kidney beans, rinsed  under hot water and drained (optional)

3/4 pound dried spaghetti

Preparation

1. In a large (12-inch) sauté pan over medium-high heat bring oil to the ripple stage.  Add garlic and half of the onions and cook, stirring occasionally, until lightly browned, 5–6 minutes. 

2.  Add beef and cook, stirring, until  it  begins to brown.  Add the chili powder, cinnamon, allspice, cloves, cumin, oregano, nutmeg, celery seed, bay leaf, and salt and pepper and cook, stirring occasionally, until well browned, 6–8 minutes. Tilt skillet and spoon out and discard any accumulated fat. 

3.  Add tomato sauce, cocoa powder, and water; bring the mixture to a boil. Reduce heat to medium-low and cook, partially covered, until somewhat thick*, about 25 minutes.

4.  For a two-way, bring a large pot of salted water to a boil over medium-high heat.  Add spaghetti and cook, stirring occasionally, until al  dente, 6-8 minutes; drain.

5.   Meanwhile, for a four way, heat beans in a small pot and cook over medium heat, covered, stirring occasionally, until hot throughout. 

6.  Divide spaghetti between 4 large bowls.  For a two-way, top each bowl of spaghetti with 1/4 of the chili;  for a three-way, top with cheese; for a four-way top each bowl  with some of the remaining onions; and for a five-way top with beans. Serve hot, with oyster crackers on the side.

*additional water can be added if chili is too "tight"