Skyline Cheese Coney

If you have been on the hunt for the most drool-worthy party food, this Skyline Cheese Coney is exactly what you need in your life. You have never bit into a hot dog like this before. Topped with Cincinnati chili and lots of cheese, you are in for a special treat.

INGREDIENTS:

1 tablespoon vegetable oil

2 onions, chopped fine

1 clove garlic, minced

2 tablespoons tomato paste

2 tablespoons chili powder

1 tablespoon dried oregano

1 1/2 teaspoons ground cinnamon

2 teaspoons unsweetened cocoa powder

1 teaspoon salt

3/4 teaspoon ground black pepper

1/4 teaspoon allspice

2 cups low-sodium chicken broth

2 cups tomato sauce

2 tablespoons cider vinegar

2 teaspoons dark brown sugar

1 1/2 pounds 85 percent lean ground beef

8 all-beef hot dogs

8 buns

Yellow mustard

1 cup white onion, chopped fine

12 ounces mild cheddar, shredded fine

DIRECTIONS:

In a Dutch oven over medium-high heat, heat oil until shimmering.

Add onions and cook until soft and browned around edges, about 8 minutes.

Add garlic, tomato paste, chili powder, oregano, cinnamon, cocoa powder, salt, pepper, and allspice and cook until fragrant, about 1 minute.

Add chicken broth, tomato sauce, vinegar, and sugar; stir until combined.

Add beef. Crumble the meat with the edge of a wooden spoon to break apart into tiny pieces so no clumps remain.

Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.

Season with salt. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)

Boil, grill, or microwave the hot dogs until warmed through-out.

Serve hot dogs in steamed buns, top with desired amount of chili, mustard, onion and cheese.

Nutrition