Cincinnati Chili Dogs
A game day favourite! Hot dogs served in soft buns, topped with mustard, Cincinnati chili, diced onions, and shredded cheddar cheese.
Ingredients
- 8 hot dogs
- 8 hot dog buns
- 2 cups shredded cheddar cheese
- 1 white onion, diced
- yellow mustard
For the chili
- 4 cups water
- 1 (6 oz) can tomato paste
- 2 tablespoons semi-sweet chocolate chips
- 2 tablespoons apple cider vinegar
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon granulated sugar
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 lb ground beef
Instructions
- In a large pot, add the water, tomato paste, and chocolate. Bring to a simmer over medium heat to melt the chocolate. Stir to combine.
- Add the vinegar, plus all the spices, salt, sugar, and seasonings.
- Using your hands, crumble in the ground beef. Using a meat chopper, potato masher, or spatula, break up the beef into small pieces.
- Bring to a boil over high heat.
- Reduce the heat to medium-low. Cook for 60-90 minutes, uncovered, stirring occasionally, until thickened. You want a nice thick chili so it stays put on top of your hot dog.
- Cook the hot dogs. Warm the buns. Arrange the hot dogs in their buns. Top with mustard, chili, diced onion, and shredded cheese.
Notes
Storage: Store the chili in an airtight container in the refrigerator for up to 3 days.
Hot Dogs: Use your favourite brand. I like Nathan's Famous Angus Beef Franks. For the best flavour, I recommend grilling them on the BBQ or cooking them in an air fryer. To cook hot dogs in the air fryer, preheat to 400°F. Cook for 4-5 minutes (or until they reach an internal temperature of 165°F), turning halfway through cooking.