From "TRUTH OR CRAP?? - 11/20/08
"This is a specialty from Cincinnati and is often called a 'Coney.' The history is somewhat vague, but a Macedonian immigrant, Tom Athanas Kiradjieff gets the credit for this sandwich.
En route to Cincinnati, he passed through the Coney Island area of New York. Later when he decided to cover one of his hot dogs on a bun with mustard, Cincinnati Chili, and onions, and top it all off with a lot of finely grated Cheddar Cheese, he named it a 'Coney Island' and the name sticks to this day. 'Coneys', as the locals call them, are now
made with a hot dog that is a bit smaller and shorter than a regular wiener, to allow more room for the chili and other goodies that goes on it."
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, or use your favorite))
1 cup finely grated mild cheddar cheese
Diced white onions
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
