We’ve already established that today, the last Thursday in July, is National Chili Dog Day. Who knows hot dogs better than the ball parks all around America? Each stadium has their own special brand of dog. In Cincinnati, chili dogs are king.
There are all sort of complicated Cincinnati Chili Dog recipes out there. This is very basic, very simple yet gets that ball park experience we all crave in the summer. I’ve never been to Cincinnati. I hear their chili is the bomb. I’ve heard tell that in Cincinnati, chili is served over a big plate of spaghetti. Now that’s something I’d love to try, but so far I haven’t been able to convince the menfolk ’round these parts to warm to the idea. Who knows, maybe I’ll just make it and tell them here’s supper, boys.
In the meantime, we can still enjoy a taste of Cincinnati without all the fuss.
Cincinnati Reds’ Chili-Cheese Dog
8 Hot dogs
1 Can (15 oz) Chili (favorite)
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Unsweetened Cocoa Powder
1 cup Medium Cheddar Cheese, shredded
1 cup White Onion, diced
Yellow Mustard as needed
In a cast iron pan over medium-high heat, cook hot dogs until heated through and blistered, turning as needed to prevent burning.
In a medium saucepan, combine 1 can (15 oz.) store-bought chili with ground cinnamon and unsweetened cocoa powder. Stir to blend and cook over medium until heated through. Meanwhile, shred the cheddar cheese and dice some onion. Set aside until ready to serve.
Top dogs with chili mixture, shredded cheddar cheese, mustard and chopped white onion.