Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Cincinnati Chili Dogs 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 24, 2020 Rate PRINT Share Prep Time: 40 mins Total Time: 1 hr 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 Originally appeared: Martha Stewart Living, June 2017 Rate It PRINT