Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Cincinnati Chili Dogs Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 24, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 1 hrs Servings: 6 Native Buckeyes pledge allegiance to this dog. Pile on the all-beef chili, heady with chocolate, cinnamon, and other spices, with abandon. The finishing touches are fundamental: yellow mustard, diced sweet onion, and lots of shredded cheddar cheese. Unless you're a pro at eating one, you may want to grab a knife and fork -- or a bib. Ingredients 1 tablespoon extra-virgin olive oil 1 cup chopped white onion (from 1 onion), plus more for serving 1 tablespoon minced garlic (from 3 cloves) 1 pound 85 percent-lean ground beef, preferably grass-fed Kosher salt 1 tablespoon unsweetened Dutch-process cocoa powder ½ teaspoon ground cinnamon ½ teaspoon ground allspice 1 can (8 ounces) low-sodium tomato sauce 1 tablespoon apple-cider vinegar 1 teaspoon Worcestershire sauce 1 tablespoon chili powder 6 all-beef franks 6 long potato rolls, such as Martin's, split Yellow mustard, for serving 4 ounces finely shredded sharp cheddar (2 cups), for serving Directions Heat oil in a large skillet over medium. Add onion and cook, stirring occasionally, until soft and golden in places, 8 to 10 minutes. Add garlic; cook 30 seconds more. Add ground beef and season with salt. Increase heat to medium-high and cook, breaking into bite-size pieces and stirring occasionally, until meat is browned in places and just cooked through, 6 to 8 minutes. Stir in cocoa, cinnamon, and allspice; cook 1 minute. Stir in tomato sauce, 1 cup water, vinegar, Worcestershire, and chili powder. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thick and darkened slightly, 18 to 20 minutes. Remove from heat; cover to keep warm. Meanwhile, bring 2 inches of water to a boil in a large saucepan. Add franks, reduce heat to low, and simmer until plump and hot, about 5 minutes. Drain franks and place in rolls. Top each with chili, sprinkle with onion, drizzle with mustard, and top with cheese. Serve immediately. Armando Rafael Rate it Print