Cincinnati Cheese Coney
The Cincinnati Cheese Coney features an all-beef hot dog in a steamed bun, topped with Cincinnati-style spiced chili, diced onions, yellow mustard, and a mound of shredded mild cheddar cheese. It's a sweet-savory twist born from chili parlor culture.
The Cincinnati Cheese Coney is a staple of Ohio's chili parlor scene, especially at chains like Skyline and Gold Star. It's built on an all-beef hot dog in a soft steamed bun, topped with Cincinnati-style chili—a smooth, spiced meat sauce flavored with cinnamon, clove, allspice, and occasionally chocolate. Unlike the dry or coarse meat sauces of Michigan Coneys, this chili is silky and sweet-savory, drawing from Greek and Mediterranean influences. The standard Coney gets a squirt of yellow mustard and a spoonful of diced onion, but what makes the Cheese Coney distinctive is the heaping pile of finely shredded cheddar cheese blanketing the top. Served two or three at a time, they're a beloved fast-food staple across Ohio, often eaten alongside or instead of Cincinnati's famous 3-Way spaghetti. The Cheese Coney is not just a chili dog—it's a fusion of Midwestern comfort and Mediterranean spice, adapted to local tastes.
Authentic Recipe
Ingredients
- 12 All-beef hot dogs (Natural casing preferred)
- 12 Hot dog buns
- 1 pound Ground chuck (About 80% lean)
- 1 Large onion (1 cup diced white onion for topping)
- 2 Garlic cloves (Minced)
- 15 oz can Tomato sauce
- 2 cups Water
- 1 tablespoon American chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Ground allspice (Key Cincinnati spice)
- 1/2 teaspoon Ground cinnamon (Signature Cincinnati flavor)
- 1/2 teaspoon Cayenne pepper flakes
- 1/2 teaspoon Morton coarse kosher salt
- 1/2 teaspoon Ground black pepper
- 1 Bay leaf (Remove after cooking)
- 1 tablespoon Lard (Can substitute Crisco or olive oil)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Yellow mustard (For chili, plus extra for serving)
- 1 teaspoon Cider vinegar
- 2 ounces Finely shredded mild cheddar (Do not melt - serve cold from shredder)
- 1/2 ounce Unsweetened chocolate (Optional but authentic - grated)
Instructions
- Mix spice blend: Combine chili powder, allspice, cinnamon, cumin, paprika, cayenne, salt, pepper, and bay leaf in a bowl.
- Mix wet ingredients: In another bowl, combine tomato sauce, Worcestershire, 1 tablespoon mustard, vinegar, and water.
- Prepare aromatics: Chop onion (save 1 cup for topping) and mince garlic.
- Cook base: In a 2-quart saucepan, melt lard over medium heat. Add onions and cook until limp, then add garlic for 1 minute.
- Toast spices: Add spice blend and cook for 1 minute to release oils. Be careful not to burn.
- Add liquids: Pour in wet ingredients and mix thoroughly. Bring to a boil, then reduce to simmer.
- Add meat: Crumble ground chuck into the simmering liquid, leaving it wormy-looking. Do not brown first.
- Simmer covered: Cook with lid on for about 1 hour on low heat.
- Reduce: Remove lid and bay leaf. Cook down until wet but not runny, about 20 more minutes. Add optional chocolate if using.
- Grill hot dogs: Cook franks on medium-high grill until heated through.
- Steam buns: Warm buns using steaming method.
- Assemble: Place grilled franks in steamed buns. Top with yellow mustard, Cincinnati chili, diced onions, and pile cheddar high. Serve immediately without melting the cheese.
Related Styles (kinda)
4 similar styles
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