Start baseball season like a true Cincinnatian—with a Queen-city-sized dose of cheese coneys. Zach and Fran of Sartre give their spin on a Cincy favorite, throwing in Hustle, our seasonal IPA, for this dank DIY chili recipe.
- Ground Beef – 2lbs
- Hustle – 2 cans
- Yellow Onion – 1
- Garlic Cloves – 5ea
- Tomato Paste – 1/2c
- Worcestershire Sauce – 2TB
- Malt Vinegar – 2TB
- Dark Chocolate – 1oz
- Allspice Berries – 4ea
- Cinnamon Sticks – 1/2ea
- Cumin – 2tsp
- Cloves – 5ea
- Chili Powder – 1/4c
- Cayenne – 1/2tsp
Open one can of Hustle, this one is for you.
Open a second can of Hustle and add to a heavy bottom pot along with the ground beef. Over medium heat, simmer the beer and beef while using a fork or potato masher to break apart the beef. Don’t skim that fat as it cooks, we’re eating coneys because they taste good, not because we’re trying to be healthy.
In a small skillet, lightly toast the allspice, clove, cumin and cinnamon. Grind into a powder using a spice grinder or mortar and pestle.
Add spice mix, along with all the other ingredients in with the beer and beef. Stir to combine and simmer over low heat until nice and thick. About 2 hours.
Heat hot dogs in skillet. Braise in Hustle for an extra punch of flavor.
Assemble the coney with your preferred mustard and shredded cheese.