Cincinnati Chili Dog
Cincinnati chili sauce can be served in many ways and is most often served on top of spaghetti noodles. This chili sauce also goes quite well on top of a hot dog. We encourage demineralizing your hot dogs to lower the sodium, phosphorus, and potassium content. This recipe per serving has 18 grams of protein and 2 grams of fiber. It’s also lower in phosphorus, potassium, and sodium than the typical chili cheese dog.
- Place beef in a sauce pan
- Cover meat with water and bring to a boil
- Stir and break meat up into small crumbles
- Turn down to a simmer and cover
- Keep cooking until meat is fully cooked and then drain
- Add garlic and chili powder to ground beef
- Cook on low for 3-4 minutes
- Add allspice, cinnamon, cumin, chocolate, tomato paste, Worcestershire sauce, vinegar, and water
- Simmer on low, covered for an hour
- Place each warm, demineralized hot dog on a bun
- Scoop up ¼ cup chili sauce over each hot dog
- Top hot dog with 1 tablespoon cheddar cheese and 2 tablespoons onions
If you have Cincinnati Chili Sauce left over, just heat up 1 cup. If not, you can make it from scratch as directed below.