All Recipes

Cincinnati Coney Dog

1 Hr 40 Mins


For Chili:

1 Tablespoon Chili Powder

1/2 Teaspoon Ground Allspice

1/2 Teaspoon Ground Cinnamon

1 Teaspoon Ground Cumin

1 Teaspoon Paprika

1/2 Teaspoon Cayenne Pepper Flakes

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Ground Black Pepper

1 Bay Leaf

1 (15-oz.) Can Tomato Sauce

2 Tablespoons Worcestershire Sauce

1 Tablespoon Yellow Mustard

1 Teaspoon Cider Vinegar

2 Cups Water

1 Tablespoon Shortening

1 Large Onion, chopped

2 Garlic Cloves, minced

1 Pound Ground Chuck, about 80% lean

For Hot Dogs:

8 Beef Hot Dogs

8 Martin’s Long Potato Rolls

Yellow Mustard

1 Cup White Onion

2 Cups Finely Shredded Mild Cheddar Cheese

Serves: 8


Step 1

In small bowl, mix together chili powder, allspice, cinnamon, cumin, paprika, cayenne pepper flakes, salt, ground black pepper, and bay leaf.

Step 2

In separate bowl, mix tomato sauce, Worcestershire sauce, mustard, vinegar, and water.

Step 3

In a 2-quart sauce pan, melt shortening over medium heat. Add the onions and cook until softened, then add garlic and cook for 1 minute. Add spice mix from step 1 and cook for 1 minute. Be careful they do not burn.

Step 4

Add wet ingredients and mix thoroughly. Bring to boil and reduce heat to simmer. Crumble beef into simmering liquid. Simmer on low for about 30 minutes with lid on.

Step 5

Remove lid and discard the bay leaf. Cook again until thickened, about 20 minutes.

Step 6

Meanwhile, in a medium skillet, cook hot dogs over medium heat 8-10 minutes or until lightly browned, turning occasionally.

Step 7

Once cooked, place each hot dog in a Martin’s Long Potato Roll. Then, top with about 1/8 cup chili, mustard, a few onions, and a generous handful of cheddar cheese.

Step 8

Serve warm.

Recipe adapted from: