Cincinnati Cheese Coney Recipe

Name: Cincinnati Cheese Coney Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1 tbsp Chili Powder (1 tablespoon American chili powder); 1 tsp Cumin Powder (1 teaspoon ground cumin); 1 tsp Paprika (1 teaspoon paprika); ½ tsp Ground allspice (1/2 teaspoon ground allspice); ½ tsp Cinnamon (1/2 teaspoon ground cinnamon); ½ tsp Cayenne Pepper (1/2 teaspoon cayenne pepper flakes); ½ tsp Kosher Salt (1/2 teaspoon Morton Coarse Kosher Salt); ½ tsp Black Pepper (1/2 teaspoon ground black pepper); 1 piece Bay Leaves (1 bay leaf); 1 tbsp Lard (1 tablespoon lard); 1 piece Yellow Onion (1 large onion); 2 pieces Garlic (2 = garlic cloves); 1 lb Ground Chuck (1 pound ground chuck, about 80% lean); 1 can Tomato Sauce (1 15-ounce can tomato sauce); 2 tbsp Worcestershire Sauce (2 tablespoons Worcestershire sauce); 1 tbsp Yellow Mustard (1 tablespoon yellow mustard + Yellow mustard); 1 tsp Apple Cider Vinegar (1 teaspoon cider vinegar); 2 cup Water (2 cups water); 12 pieces Hot Dog (12 all-beef hot dogs); 12 pieces Bun (12 buns); 1 cup White Onion (1 cup white onion); 2 oz Cheddar Cheese (2 ounces finely shredded mild cheddar)

Cincinnati Cheese Coney Recipe - Dinner,Lunch,Main Course (American)

20 minAmerican

Servings2

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Dairy Free
Egg Free

Ingredients

For 2 servings

Chili Powder1 tbsp · 1 tablespoon American chili powder
Cumin Powder1 tsp · 1 teaspoon ground cumin
Paprika1 tsp · 1 teaspoon paprika
Ground allspice½ tsp · 1/2 teaspoon ground allspice
Cinnamon½ tsp · 1/2 teaspoon ground cinnamon
Cayenne Pepper½ tsp · 1/2 teaspoon cayenne pepper flakes
Kosher Salt½ tsp · 1/2 teaspoon Morton Coarse Kosher Salt
Black Pepper½ tsp · 1/2 teaspoon ground black pepper
Bay Leaves1 piece · 1 bay leaf
Lard1 tbsp · 1 tablespoon lard
Yellow Onion1 piece · 1 large onion
Garlic2 pieces · 2 = garlic cloves
Ground Chuck1 lb · 1 pound ground chuck, about 80% lean
Tomato Sauce1 can · 1 15-ounce can tomato sauce
Worcestershire Sauce2 tbsp · 2 tablespoons Worcestershire sauce
Yellow Mustard1 tbsp · 1 tablespoon yellow mustard + Yellow mustard
Apple Cider Vinegar1 tsp · 1 teaspoon cider vinegar
Water2 cup · 2 cups water
Hot Dog12 pieces · 12 all-beef hot dogs
Bun12 pieces · 12 buns
White Onion1 cup · 1 cup white onion
Cheddar Cheese2 oz · 2 ounces finely shredded mild cheddar

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Steps

1Prep. In a bowl, mix together the American chili powder, allspice, cinnamon, cumin, paprika, cayenne pepper flakes, salt, ground black pepper, and the bay leaf. In another bowl, mix the tomato sauce, Worcestershire, mustard, vinegar, and water.
2Chop the onion and mince the garlic.
3Cook. Normally, at this stage we would brown the meat, but in The Queen City the meat is not browned, it is simmered. In a 2 quart (1.9 L) sauce pan melt the lard over medium heat. Add the onions and cook until limp, then add the garlic for 1 minute. Add the spices for 1 minute to release the oil soluble flavors and mix in. Be careful they do not burn.
4Add the wet ingredients and mix thoroughly. Bring to a boil and then knock it back to a simmer. Crumble the meat into the liquid leaving it wormy looking. Simmer on low for about an hour with the lid on. Remove the lid and discard the bay leaf. Cook it down until it is wet, but not runny, perhaps another 20 minutes. Taste and adjust the flavorings to your preference.
5Fire up. Prepare the grill for medium-high heat cooking.
6Cooking again. Cook the franks on the grill. Steam the bun.
7Serve. Place the grilled franks in the buns, top with mustard, chili sauce and onions. Pile the cheddar on high. Don't try to melt it. Serve it right from the shredder.