Cincinnati-style Coney Dog Chili is a traditional American recipe for a classic beef and tomato chili that is typically used as a topping for hot dogs but which can also be used with spaghetti. The full recipe is presented here and I hope you enjoy this classic American version of: Cincinnati-style Coney Dog Chili.
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Ingredients:
450g minced (ground) beef
3 large onions, minced
360ml katsup (ie home-made ketchup)
4 tbsp chilli powder
1 tbsp garlic powder
1 tbsp gravy browning (or use 1 tbsp grated dark chocolate)
1 tbsp cayenne pepper
1 tbsp dried parsley flakes
salt, to taste
breadcrumbs (preferably from Italian bread), to use as a thickener
Method:
Combine the beef and onions in a large saucepan over medium-high heat. Cook, stirring constantly, until the beef and onions are well browned (about 10 minutes). Drain off any excess fat then add the katsup, chilli powder, garlic powder, gravy browning (or chocolate), cayenne pepper, parsley flakes and salt. Bring to a simmer then cover and cook over low heat for 60 minutes.
After this time slowly stir in the breadcrumbs until the chili reaches the desired thickness. Traditionally this chilli is served spooned over a hot dog in a bun and topped with freshly-grated Cheddar cheese and chopped onions.
You can also make this into a Five Way by placing a generous helping of spaghetti on a plate, ladling the chili over the top then adding a spoon of kidney beans before sprinkling with chopped onions and topping with grated Cheddar cheese.
