Not All Hot Dogs Are Equal

Chef Flay Shares Favorite Regional Recipes

(CBS) 
Cincinnati Cheese Coney
Serves: 4-8

8 hot dogs, grilled
8 hot dog buns
Ball Park mustard, such as French's or Bertman
Chili (recipe below)
1 cup finely grated mild cheddar cheese
Diced white onions

Method:
Place grilled hot dogs on buns. Spread bottom half of each bun with a tablespoon of the mustard. Top each hot dog with some of the hot chili, a few tablespoons of the cheese and onions.

Cincinnati Chili
2 tablespoons vegetable oil
1 lb ground chuck
1 large yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons ancho chile powder
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon ground cloves
1 can (6-ounce) tomato paste
2 cups water
1-ounce unsweetened chocolate, chopped
2 bay leaves
2 tablespoon red wine vinegar
Salt and freshly ground black pepper

Method:
Heat oil in a medium saucepan over high heat. Add beef and cook until golden brown. Remove beef to a plate. Add onions and garlic to the pan and cook until soft. Add the spices and cook for 1 minute. Add the tomato paste and water and whisk until smooth. Return the meat to the pan, add the chocolate and bay leaves and bring to a boil, stirring often. Reduce heat to medium and let simmer for 1 hour, stirring often. Season with the salt, pepper and vinegar.