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chili for the chese coneys

Homemade Chili Cheese Coneys

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Servings: 8
Course: Appetizer, Main Course
Cuisine: American
Ingredients Method Video

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

Method
 

  1. Brown the ground chuck and chorizo in a skillet, then set aside, keeping it warm.
  2. In the same skillet, cook the minced onion and garlic until soft and fragrant.
  3. Add the cooked meat back to the skillet, along with chili powder, cumin, cinnamon, allspice, cloves, and cayenne pepper.
  4. 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.
  5. Let the chili simmer on low heat for 30 minutes to an hour.
  6. Taste and adjust seasoning if necessary. Add more water if chili is too thick.
  7. Grill or otherwise cook the hot dogs. Lightly toast the buns.
  8. 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