Cincinnati Chili Dogs

1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
Kosher salt
½ teaspoon ground cinnamon
1 can (8 ounces) low sodium tomato sauce
1 teaspoon Worcestershire sauce
6 all beef franks
Yellow mustard, for serving
1 cup chopped white onion, plus more for serving
1 pound 85% ground beef
1 tablespoon unsweetened Dutch-process cocoa powder
½ teaspoon ground allspice
1 tablespoon apple-cider vinegar
1 tablespoon chili powder
6 long potato rolls, split
4 ounces finely shredded sharp cheese (2 cups) for serving

Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft and golden in places, 8 to 10 minutes. Add garlic; cook 30 seconds more. Add ground beef and season with salt. Increase heat to medium-high and cook, breaking into bite-sized pieces and stirring occasionally, until meat is browned in places and just cooked through, 6 to 8 minutes. Stir in cocoa, cinnamon, and allspice; cook 1 minute. Stir in tomato sauce, 1 cup water, vinegar, Worcestershire, and chili powder. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thick and darkened slightly, 18 to 20 minutes. Remove from heat; cover to keep warm.

Meanwhile, bring 2 inches of water to a boil in a large saucepan. Add franks, reduce heat to low, and simmer until plump and hot, about 5 minutes. Drain franks and place in rolls. Top each with chili, sprinkle with onion, drizzle with mustard, and top with cheese. Serve immediately.

Makes 6 Hot Dogs


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