My in-laws are from Ohio, so we have Cincinnati chili at many of our family gatherings. I spiced up this family classic with cinnamon and cocoa powder and then ladled it over hot dogs. It's perfect for game day, tailgates and potlucks. —Jennifer Gilbert, Brighton, Michigan
Ingredients
- 1-1/2 pounds ground beef
- 2 small onions, chopped, divided
- 2 cans (15 ounces each) tomato sauce
- 1-1/2 teaspoons baking cocoa
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cider vinegar
- 10 hot dogs
- 10 hot dog buns, split
- Shredded cheddar cheese
Directions
- In a large skillet over medium heat, cook and stir ground beef until no longer pink, breaking it into crumbles; drain.
- In a 3-qt. slow cooker, combine beef with 1 chopped onion; add the next 8 ingredients. Cook, covered, on low about 2 hours; add hot dogs. Continue cooking, covered, on low until heated through, about 2 hours longer.
- Serve on buns; top with shredded cheese and remaining chopped onion.
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