In Cincinnati, we’re not just passionate about our chili, we’re downright competitive about it. With iconic spots like Skyline, Gold Star, and Camp Washington, everyone has their favorite and they stick to it. Growing up here, you quickly learn that chili isn’t just a dish; it’s a topic of fierce debate and local pride. My recipe is a nod to this rivalry. While I’m not claiming it’ll beat your favorite joint, it brings a unique twist to the classic, blending traditional beef with spicy chorizo and an array of spices that I’ve grown to love.

The History of Cincinnati Chili

Cincinnati chili’s story starts with two Macedonian brothers, Tom and John Kiradjieff, who arrived in the U.S. in the 1920s. They opened Empress Chili Parlor in Cincinnati in 1922, introducing their unique chili recipe. Unlike the Texas-style chili most Americans knew, theirs had Mediterranean and Slavic twists, reminiscent of dishes like Greek moussaka or pastitsio. What sets Cincinnati chili apart are the spices – cinnamon, cloves, nutmeg, and allspice, reflecting their Macedonian heritage, with the addition of chili powder giving it a distinct American touch. This blend created a chili unlike any other, rooted in tradition yet uniquely Cincinnati.

Cooking Instructions

Meat Preparation:

Start with cooking your ground chuck and chorizo in a big skillet. Put it on medium heat and stir it now and then. You want to cook it until it’s all browned and nice. This step is really important because it makes the meat taste better and gets the chili off to a good start. When it’s all cooked, take it out and keep it warm in a bowl.

Cooking the Garlic and Onions

Now, in the same skillet, add your chopped onion and garlic. Cook them until the onion gets soft and see-through, and you can really smell the garlic. This makes your chili taste great.

Adding Spices:

Put the meat back in the skillet with the onion and garlic. Now throw in all your spices like chili powder, cumin, cinnamon, allspice, cloves, and a bit of cayenne pepper. Mix it all up and cook it for a few minutes. This helps all the flavors get to know each other.

Creating the Sauce:

Next, put in the tomato paste and tomato sauce. Add water to get it to the thickness you like. Add salt, Worcestershire sauce, and apple cider vinegar for extra flavor. If you want, throw in a bit of unsweetened chocolate. It sounds weird, but it makes the chili taste richer.

Simmering:

Let your chili cook on low heat for a while, like 30 minutes to an hour. This helps all the flavors blend together and makes the chili really tasty.

Final Touches:

Give your chili a taste and see if it needs anything more, like salt or a bit more spice. If it’s too thick, add a little more water.

Grilling and Assembling Coneys:

Grill your hot dogs until they’re just right. If you can’t grill, you can fry them in a pan or boil them.

Toast your buns a bit too. To put it all together, add the hot dog to the bun, spread some mustard on the dog, then the chili, and top it off with chopped white onion and shredded cheddar cheese. Put it under the broiler until the cheese is all melted. Serve it up hot and enjoy!

Homemade Chili Cheese Coneys

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Course Appetizer, Main Course

Cuisine American

Servings 8

Ingredients

Chili Ingredients

2 lbs Ground chuck 80/20
⅓ lb Ground chorizo
1 6-ounce can tomato paste
4 cups water
1 8-ounce can tomato sauce
1 large onion minced (about 3 cups)
6 cloves garlic minced
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1/2 ounce unsweetened chocolate optional

Other Ingredients

Footlong or regular hot dogs
Hot dog buns
Yellow mustard
Chopped white onions
Shredded cheddar cheese from the block

Instructions

Brown the ground chuck and chorizo in a skillet, then set aside, keeping it warm.
In the same skillet, cook the minced onion and garlic until soft and fragrant.
Add the cooked meat back to the skillet, along with chili powder, cumin, cinnamon, allspice, cloves, and cayenne pepper.
Stir in tomato paste and tomato sauce; add water to adjust consistency. Season with salt, Worcestershire sauce, and apple cider vinegar. Optionally, include unsweetened chocolate.
Let the chili simmer on low heat for 30 minutes to an hour.
Taste and adjust seasoning if necessary. Add more water if chili is too thick.
Grill or otherwise cook the hot dogs. Lightly toast the buns.
Assemble the coneys: add the hot dog to the bun, spread mustard on the dog, top with chili, onions and shredded cheese, then broil until the cheese melts.

Video

Keyword cheddar cheese coneys, cincinnati cheese coneys, Cincinnati chili, cincinnati chili recipe, footlong cheese coneys

After you finish up with your Chili Cheese Coneys, you’ll probably feel pretty good about what you made. This isn’t just any recipe – it’s like taking a little trip to Cincinnati right from your kitchen. The mix of beef and chorizo, plus all those spices, makes every bite something special. It’s perfect for a family dinner or hanging out with friends. Everyone’s going to love it and you’ll have a great story to tell about where the recipe came from. So, enjoy your cooking, enjoy the eating, and here’s to making more awesome dishes like this one!