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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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This is my cheese coney recipe, based on what I learned from my youth in Cincinnati. I've gotten rave reviews from friends on these tasty little creations. Ingredients:
1 lb ground beef |
1/2 cup onion, diced |
1/2 cup bell pepper, pureed |
1/2 cup mixed mushrooms, diced |
1 tablespoon worcestershire sauce |
3/4 tablespoon vinegar |
1 (23 ounce) can crushed tomatoes |
4 ounces barbecue sauce |
3 bay leaves |
1 teaspoon chili powder |
1 teaspoon cumin |
1 teaspoon oregano |
1 (16 ounce) can kidney beans, pureed |
1 (13 ounce) package hot dogs |
1 teaspoon cinnamon |
1/2 teaspoon allspice |
1 teaspoon cayenne pepper |
3/4 tablespoon unsweetened cocoa |
Directions:
1. Brown the ground beef.
2. Add your onions, peppers, and mushrooms, browning them lightly.
3. Add the worcester sauce, tomatoes, vinegar, bay leaves, and barbecue sauce. Simmer for half an hour.
4. Add the spices and kidney beans, stirring them thoroughly into the mix. Simmer for 1 hour.
5. Add the hot dogs and cook them for 15 minutes in the sauce.
6. Serve on a hotdog bun with mustard, chopped onion, and shredded cheese.
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