Cincinnati Chili Dogs Recipes

Steps:

• Heat oil in a large skillet over medium. Add onion and cook, stirring occasionally, until soft and golden in places, 8 to 10 minutes. Add garlic; cook 30 seconds more. Add ground beef and season with salt. Increase heat to medium-high and cook, breaking into bite-size pieces and stirring occasionally, until meat is browned in places and just cooked through, 6 to 8 minutes. Stir in cocoa, cinnamon, and allspice; cook 1 minute. Stir in tomato sauce, 1 cup water, vinegar, Worcestershire, and chili powder. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thick and darkened slightly, 18 to 20 minutes. Remove from heat; cover to keep warm.
• Meanwhile, bring 2 inches of water to a boil in a large saucepan. Add franks, reduce heat to low, and simmer until plump and hot, about 5 minutes. Drain franks and place in rolls. Top each with chili, sprinkle with onion, drizzle with mustard, and top with cheese. Serve immediately.

Steps:

• In a large skillet over medium heat, cook and stir ground beef until no longer pink, breaking it into crumbles; drain., In a 3-qt. slow cooker, combine beef with 1 chopped onion; add the next 8 ingredients. Cook, covered, on low about 2 hours; add hot dogs. Continue cooking, covered, on low until heated through, about 2 hours longer., Serve on buns; top with shredded cheese and remaining chopped onion.

Steps:

• Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
• The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.

Steps:

• 1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
• 2. Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
• 3. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
• 4. It is the best if you now refrigerate overnight.

Steps:

• Make Recipe#249986, this will take several hours to reduce down to the proper consistency.
• Dice the onions and grate the finely grate cheddar cheese. TIP: place the cheese in the freezer for 15 minutes before grating and it will be easier to work with.
• Gently simmer the hotdogs until warmed through and hot, do not boil them to death! They just have to be heated through.
• Open up your hotdog bun, squirt with yellow mustard, add the hotdog, top with Chili, onions & cheese!
• Grab a bunch of napkins cuz this gets messy! Enjoy!
• You will have plenty of Chili leftover to enjoy over spaghetti noodles another day or serve both!

Steps:

• Brown and drain the beef.
• Place spices in a tea bag or tea ball.
• Combine all ingredients in a large pot. Bring to a boil; reduce heat and simmer for 3 hours or cook in a pressure cooker 1 hour.
• Serve over hot dogs with onions and cheddar cheese.