Cincinnati Cheese Coney

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Cincinnati Cheese Coney

The Cincinnati Cheese Coney from Cincinnati, Ohio is one of the most popular regional hot dog varieties around. It’s very similar to the Detroit Coney, both of which feature a heavily spiced meat sauce that is like a bean-less chili and are topped with cheese and onions.


8 all-beef hot dogs, grilled
8 hot dog buns
Yellow mustard, such as French’s orBertman
Cincinnati Chili (see recipe below)
1 cup finely grated mild cheddar cheese
White onions – Diced


Grill hot dogs and place on buns. Cover 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 beef chuck
1 large yellow or white 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
2 bay leaves
2 tablespoon red wine vinegar
Salt and freshly ground black pepper


To prepare a Cincinnati cheese coney, start by heating oil in a medium saucepan over high heat. Add ground beef and cook until golden brown. Remove cooked beef to a plate. Add onions and garlic to the pan and cook until soft. Add the spices and cook for 1 minute until softened and fragrant. Then add tomato paste and water and stir together until smooth. Return the meat to the pan, then add the bay leaves and bring the sauce to a gentle boil, stirring often. Cover, reduce heat to low and let simmer for about 1 hour, stirring often. Season with the salt, pepper and vinegar and enjoy. Note, don’t add the vinegar until the end or else your Cincinnati Cheese Coney sauce won’t have the authentic “zing”.

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