Cincinnati Coney Dog
A steamed hot dog on a soft bun, smothered in Cincinnati-style chili, mustard, diced onions, and shredded cheddar. It's the handheld cousin of the chili spaghetti plate, sold at the same parlors.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Saucepan
- •Steamer basket
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30
- carbs
- 34
- protein
- 18
- calories
- 480
Instructions
- 1
Bring a pot of water to a gentle simmer. Cook the hot dogs in the water for 5 to 6 minutes until heated through.
- 2
Warm the chili in a saucepan over low heat. Add a splash of water to thin it if needed.
- 3
Steam the buns over the hot dog water for 10 to 15 seconds until soft.
- 4
Place a hot dog into each bun.
- 5
Spoon a generous line of chili over each hot dog.
- 6
Drizzle with mustard and scatter diced onion over the top.
- 7
Top with a heavy layer of shredded cheddar. Serve immediately.
Chef's tips
Steam the buns over the hot dog water for a few seconds so they get warm and soft instead of toasted.
Storage
Store chili, dogs, and buns separately in the fridge up to 3 days.
Reheating
Reheat chili in a saucepan and dogs in simmering water, then assemble fresh.
Common mistakes to avoid
- •Grilling the hot dogs instead of boiling or steaming them.
- •Adding too much chili, which makes the bun soggy and fall apart.
Serving suggestions
Cooked Cincinnati Coney Dog?
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