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.
Ingredients
Serving size: 1 hot dog, 1 bun, 1/4 cup sauce, 1 tb cheese, 2 tb onions
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Servings:
Ingredients
1⁄4 pound
ground beef (lean) 1⁄4 clove
garlic (minced) 3⁄4 teaspoons
chili powder 1⁄4 teaspoon
allspice (ground) 1⁄4 teaspoon
cinnamon (ground) 1⁄4 teaspoon
cumin (ground) 1⁄8 ounce
chocolate (unsweetened) 3 tablespoons
tomato paste (low sodium) 3⁄4 teaspoons
worcestershire sauce 3⁄4 tablespoons
apple cider vinegar 1⁄2 cup
water 4
hot dogs (demineralized) 1⁄4 cup
cheddar cheese (shredded) 1⁄2 cup
onion (diced) 4
hot dog buns (white)Directions
Instructions
- 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
Notes
Notes
If you have Cincinnati Chili Sauce left over, just heat up 1 cup. If not, you can make it from scratch as directed below.
Nutritional Analysis
Per serving
Calories: 394 kcal
Protein: 18 g
Carbohydrates: 25 g
Dietary Fiber: 2 g
Phosphorus: 194 mg
Potassium: 260 mg
Sodium: 528 mg
