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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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My husband grew up in southern Ohio where Cinc'y Chili reigns supreme! I first became acquainted with it some 16 years ago on on honeymoon. YUM. The rest is history. Whenever we are visiting family and friends we stop for a bowl & dog, whether we are hungry or not. Authentic Cinc'y dogs are 100% pork although here in Chicago we have been known to use 100% beef, they both work but no other substitutes are quite the same. For the full on experience, all the other ingredients are NOT optional! :D We make our own Cinc'y chili at home using the Empress - Cincinnati Chili. Cook time does not include making the chili ahead of time (4 hours minimum). Cook & prep is enough time to cook & assemble the dogs. Enjoy! Ingredients:
cincinnati chili, empress - cincinnati chili |
12 all pork hot dogs, all beef can be used, simmered not grilled |
12 soft hotdog plain buns, do not get crazy here and use poppy seed buns, it's simply not acceptable |
8 ounces sharp cheddar cheese, finely grated |
2 cups yellow onions, fine shop |
1/4 cup yellow mustard, liberally squirt it on the bun, no substitutes |
Directions:
1. Make Empress - Cincinnati Chili, this will take several hours to reduce down to the proper consistency.
2. Dice the onions and grate the finely grate cheddar cheese. TIP: place the cheese in the freezer for 15 minutes before grating and it will be easier to work with.
3. Gently simmer the hotdogs until warmed through and hot, do not boil them to death! They just have to be heated through.
4. Open up your hotdog bun, squirt with yellow mustard, add the hotdog, top with Chili, onions & cheese!
5. Grab a bunch of napkins cuz this gets messy! Enjoy!
6. You will have plenty of Chili leftover to enjoy over spaghetti noodles another day or serve both!
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