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 ladled it over hot dogs. It’s perfect for game day, tailgates and potlucks.
—JENNIFER GILBERT BRIGHTON, MI
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 10 SERVINGS
1 1/2 pounds ground beef
2 small yellow onions, chopped and 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
1. In a large skillet over medium heat, cook and stir ground beef, crumbling meat, until no longer pink; drain.
2. In a 3-qt. slow cooker, combine the beef with one chopped onion; add the next eight ingredients. Cook, covered, on low for about 2 hours; add hot dogs. Continue cooking, covered, on low until heated through, about 2 hours longer.
3. Serve on buns; top with shredded cheese and the remaining chopped onion.