Cincinnati chili cheese dogs are a regional favorite from Ohio, featuring a steamed or grilled hot dog nestled in a soft bun, topped with a spiced, Mediterranean-influenced chili made from ground beef, and finished with a mound of shredded cheddar cheese and diced onions. This version captures the unique sweet-and-spicy flavor profile that makes it so beloved, and it comes together in about an hour for a satisfying, messy, and utterly delicious meal.
Ingredients
- 1 lb (450 g) ground beef (85% lean)
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 2 cups (480 ml) water
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 2 tsp (5 g) chili powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (1 g) ground cloves
- 1/2 tsp (1 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- 6 hot dog buns (soft, top-sliced if available)
- 6 beef or pork hot dogs
- 1 cup (115 g) shredded sharp cheddar cheese
- 1/2 cup (75 g) finely chopped white onion (for topping)
- Yellow mustard (optional, for serving)
Instructions
- Brown the beef: In a large pot or Dutch oven over medium-high heat, cook the ground beef with the chopped onion, breaking it up with a spoon, until the beef is no longer pink, about 5-7 minutes. Add the garlic and cook for 1 minute more. Drain off any excess fat if desired.
- Add the seasonings: Stir in the tomato paste, Worcestershire sauce, vinegar, chili powder, cumin, cinnamon, allspice, cloves, salt, black pepper, and cayenne if using. Cook for 1 minute to toast the spices.
- Simmer the chili: Pour in the water and stir to combine. Bring to a boil, then reduce heat to low and let it simmer uncovered, stirring occasionally, for about 30 minutes. The chili should thicken slightly and become fragrant. Taste and adjust salt if needed.
- Cook the hot dogs: While the chili simmers, bring a pot of water to a boil. Add the hot dogs and simmer for 3-4 minutes, or until heated through. Alternatively, grill or pan-fry them for a smoky flavor.
- Assemble the dogs: Place a cooked hot dog in each bun. Spoon a generous amount of chili over the top (about 1/3 cup per dog).
- Add toppings: Sprinkle with shredded cheddar cheese and a spoonful of chopped white onion. Add a squirt of yellow mustard if you like. Serve immediately.
Tips
- Chili consistency: The chili should be slightly loose, not as thick as a stew. If it becomes too thick, add a splash of water. If it’s too thin, let it simmer a few minutes longer.
- Make ahead: The chili can be made up to 3 days in advance and refrigerated. Reheat gently on the stove, adding a little water if needed.
- Bun choice: Use sturdy buns that can hold up to the chili. Steaming the buns (wrap in foil and heat in a 350°F/175°C oven for 5 minutes) makes them soft and pliable.
- Don’t skip the spices: The cinnamon, allspice, and cloves are what give Cincinnati chili its distinctive flavor. If you omit them, it will taste like regular chili, not the authentic version.
Serving Suggestions
Serve the chili cheese dogs with a side of crispy french fries, potato chips, or a simple green salad. For a true Cincinnati experience, serve them “3-way� (with spaghetti instead of a bun) or “4-way� (add onions and beans).
Variations
- Vegetarian: Substitute the ground beef with a plant-based meat alternative or cooked lentils. Adjust cooking time as needed.
- Spicy: Increase the cayenne pepper or add a chopped jalapeño to the chili.
- Cheese options: Use a blend of cheddar and Monterey Jack, or add crumbled blue cheese for a tangy twist.
- Different meats: Try ground turkey or chicken, but note that the flavor will be milder.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 3 days. Keep the hot dogs and buns separate. To reheat, warm the chili in a saucepan over medium heat, stirring occasionally, until bubbling. Reheat hot dogs in simmering water for 2-3 minutes. Assemble fresh buns. You can also freeze the chili for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What makes Cincinnati chili different from regular chili? Cincinnati chili is thinner, with a unique blend of spices like cinnamon, allspice, and cloves, and is typically served over spaghetti or hot dogs rather than as a standalone bowl of chili with beans.
Can I use pre-made chili? Yes, but it won’t have the same flavor. If you’re in a pinch, use a canned chili and add a pinch of cinnamon and allspice to mimic the taste.
How do I make it less greasy? After browning the beef, drain off excess fat before adding the other ingredients. You can also use leaner ground beef (90% or 93% lean).
Can I make this in a slow cooker? Absolutely. Brown the beef and onions first, then transfer everything to a slow cooker and cook on low for 4-6 hours. This deepens the flavor.
What is the best cheese for this? Sharp cheddar is traditional, but you can use mild cheddar, Colby, or a processed cheese like Velveeta for extra meltiness.
Are there beans in Cincinnati chili? Traditionally, beans are served as a side, not in the chili itself. If you like beans, add a spoonful of kidney beans to your serving.
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