Grilled hotdogs are one of the most consumed proteins during a cookout! I know I have had my fair share of them but I love a good grilled hotdog when I make footlong chili cheese coneys, which are the ultimate comfort foods.
There are a few key steps to creating the perfect Chili Cheese Coney and I am going to break them down for you right here!
HOW TO MAKE FOOTLONG CHILI CHEESE CONEYS
Believe it or not, there are some key steps to making the best chili cheese coneys. Some of the variables are the condiments used to top the coneys. A lot of people like to make the chili a specific way (this is what I do, no can stuff) and only top it with shredded cheddar cheese and raw white onion. This is a delicious approach but I like to top mine with pickled red onions and crushed Fritos!
HOW TO MAKE CHILI
The very first thing I do is decide what are my types of meat going into the party. I have found that the ground chuck and chorizo blend provides the best flavors with the chilies and seasonings I like to use.
My chili gets made on the grill/smoker in a dutch oven. Fill a charcoal chimney up and light it for 15 minutes and then pour it into the basket of your smoker/grill. Add the grates and place a good sized dutch oven directly over the coals. Let it heat up for about 8-10 minutes.
Once the dutch oven has been over the direct heat for 8-10 minutes, add a few tablespoons of avocado oil and then add the ground chuck and chorizo. Continuously work the meats until they brown, about 8-10 minutes. Now remove the browned meat and place it into a bowl to the side.
Add the chopped white onion and minced garlic, let this cook for 4-6 minutes and then add the browned meat back into the dutch oven. Work the meat and onions for a few minutes, now add all of your dry seasoning into the party. I like to use a blend of Ancho Chili Powder, Chipotle Chili Powder, Mexican Chili Powder, Chili Powder, Pasilla Chili Powder, Cumin, Allspice, Cinnamon, Garlic Powder, Salt and Pepper. Stir all of these seasonings into the meat mixture for a few minutes.
From here it is time to add the crushed tomatoes, beef stock and Red Ale beer. Stir this all together and close the lid, at this time place the deflector plate underneath so it can simmer at 300 degrees for about 2 hours.
GRILLING THE HOTDOGS
At the 2 hour mark move the dutch oven to the side that is indirect heat. Time to grill the hotdogs. Grill the hotdogs over direct heat for a few minutes per side, or until they are charred to your liking. Place the hotdogs on a sheet pan and cover with aluminum foil.
Add the buns over the direct heat and toast the bread. Now is the time we all have been waiting for, assembling the chili cheese coneys!
- Add the hotdog into the buns
- Pour the chili onto the hotdogs
- Add shredded cheddar cheese and melt with a broiler
- Top with crushed Fritos and pickled red onions.
There are a lot of other options to top the chili cheese coneys and please feel free to do so! I promise this recipe will not disappoint you!
Footlong Chili Cheese Coneys
- 1 ½ lb 1 1/2 pounds ground chuck (80/20)
- 1 lb Ground chorizo
- 1 White onion diced
- Shredded Cheddar Cheese
- Hotdog buns
- Angus beef frank hotdogs
- Crushed Fritos
- 1 can 28 ounce crushed tomatoes
- ½ cup Beef broth
- 10 oz Red ale beer
- 2 tsp Ancho chili
- 2 tsp Chipotle chili
- 2 tsp Chili powder
- 1 ½ tsp Passila chili
- 1 ½ tsp Mexican chili
- 1 tbsp Cumin
- 1 tsp Allspice
- 1 tsp Cinnamon
- Salt and pepper to taste
- Start off by placing a dutch oven over direct heat for cooking. Add avocado oil and then the ground chuck and chorizo. Cook the meat down till it is browned. Once browned remove and place in a bowl.
- Toss in chopped onion and garlic. Cook for 4-6 minutes and then add the browned meat. Stir for a few minutes and add all of the dry seasoning and stir until it is all mixed well.
- Add the crushed tomatoes, beef broth, red ale beer and stir it for a few minutes. Place the dutch oven on medium low heat (about 275-300 degrees F.) and put the lid on. Let it cook for about 1 hour and 30 mins, or until it is to your liking.
- After the time has expired, add the pot of chili and grill the hotdogs. Once grilled, place them in a sheet pan and cover with aluminum foil to keep warm.
- Toast the hotdog buns.
- Time to assemble, load each hotdog bun with the grilled hotdogs and then top with the chili, shredded cheddar cheese, crushed Fritos and pickled red onions.
- Serve and enjoy!
This recipe for Footlong Chili Cheese Coneys is a delightful treat that’s bound to satisfy your cravings. A classic American dish, this hot dog treat is a staple at ballparks, street vendors, and fairs across the country. The juicy all-beef hot dog is grilled to perfection and nestled inside a soft bun. Then chili and melted cheese are added to create a delectable topping that will make your taste buds dance with joy!
This dish is easy to prepare and will be a hit at your next barbecue or tailgate party. The ingredients are simple and can be found at any grocery store, so you don’t have to worry about going out of your way to find special ingredients. You can even customize it to suit your tastes. Want it spicier? Add more hot sauce. Want it cheesier? Add an extra slice of cheese. The possibilities are endless!
But what’s truly great about this recipe is that it brings people together. Whether you’re sharing it with friends and family, or preparing it for your loved ones at home, this dish creates memories that will last a lifetime. So, the next time you’re in the mood for something delicious and comforting, whip up a batch of these Footlong Chili Cheese Coneys. Your taste buds will thank you!
DID YOU ENJOY THIS FOOTLONG CHESE CONEY RECIPE? YOU SHOULD CHECK OUT MY OTHER BEEF RECIPES IN THE LINK BELOW!
Items used in This Recipe