Cincinnati Coney Dog
1 Hr 40 Mins
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
1 Cup White Onion
2 Cups Finely Shredded Mild Cheddar Cheese
In small bowl, mix together chili powder, allspice, cinnamon, cumin, paprika, cayenne pepper flakes, salt, ground black pepper, and bay leaf.
In separate bowl, mix tomato sauce, Worcestershire sauce, mustard, vinegar, and water.
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.
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.
Remove lid and discard the bay leaf. Cook again until thickened, about 20 minutes.
Meanwhile, in a medium skillet, cook hot dogs over medium heat 8-10 minutes or until lightly browned, turning occasionally.
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.
Recipe adapted from: https://amazingribs.com