Best Footlong Chili Cheese Coneys (Easy Homemade Recipe)

There’s something truly iconic about a fully-loaded chili dog, right? It’s the star of the ballpark, the hero of the backyard BBQ, and the ultimate game-day comfort food. But what if you could ditch the canned stuff and create a truly epic, gourmet-level version at home? This isn’t just any chili dog; this is the ultimate Footlong Chili Cheese Coneys recipe, and it’s a total game-changer.

We’re not just making chili; we’re building a deep, complex, and smoky homemade coney sauce. By combining two types of meat (ground chuck and chorizo) with a rich blend of chili powders, spices, and a secret ingredient (red ale!), we create a chili that’s worthy of its own trophy. Get ready to blow your friends and family away.

Ingredients for Chili Cheese Coneys

Here’s the full shopping list for this epic recipe. The complex spice blend is the secret to the deep, smoky flavor!

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Timing

This is a flavor-building recipe where a little patience pays off. Most of the time is hands-off simmering.

• Prep time: 30 minutes (chopping and browning)
• Cook time: 1 hour 45 minutes (simmering and grilling)
• Total time: Approximately 2 hours 15 minutes

Step-by-Step Instructions

Step 1: Brown the Meats

Place a large Dutch oven or heavy-bottomed pot over direct, medium-high heat. Add the avocado oil. Once it’s shimmering, add the ground chuck and ground chorizo. Use a wooden spoon to break the meat apart and cook until it’s thoroughly browned, about 8-10 minutes.

• Tip: Don’t rush this step! Getting a deep brown crust (the Maillard reaction) on the meat is the first layer of flavor. Once browned, remove the meat with a slotted spoon and set it aside in a bowl.

Step 2: Sauté Aromatics

In the same pot (don’t drain the fat!), toss in the diced white onion and minced garlic. Sauté for 4-6 minutes, stirring occasionally, until the onion becomes soft and translucent, scraping up any browned bits from the bottom of the pot.

Step 3: Combine and Bloom the Spices

Add the browned meat (and any juices) back into the pot with the onions. Stir for a minute to combine. Now, add all of the dry seasonings: all the chili powders, cumin, allspice, cinnamon, salt, and pepper. Stir constantly for 1-2 minutes until the spices are fragrant.

• Tip: This “blooming” step is crucial. Toasting the dry spices in the hot fat releases their oil-soluble flavors and deepens their taste.

Step 4: Simmer the Chili

Pour in the crushed tomatoes, beef broth, and the red ale beer. Stir everything together well, making sure nothing is stuck to the bottom. Bring the chili to a boil, then reduce the heat to medium-low (about 275-300°F or 135-150°C), cover with the lid, and let it simmer. Let it cook for at least 1 hour and 30 minutes, or until the flavors have melded and the chili has thickened to your liking.

Step 5: Grill the Hotdogs

About 15 minutes before the chili is done, it’s time to cook your hotdogs. You can grill them over an open flame for that classic char, or cook them in a hot skillet on the stovetop. Once grilled, place them on a sheet pan and cover them loosely with aluminum foil to keep them warm.

Step 6: Toast the Buns

This step is not optional! A good coney needs a sturdy, toasted bun to stand up to the chili. You can toast them on the grill for a minute, under the broiler, or in a dry pan.

Step 7: Assemble Your Coneys

It’s time for the main event! Load a grilled hotdog into each toasted footlong bun. Generously top with a few large spoonfuls of the hot chorizo chili. Pile on the shredded cheddar cheese, followed by a crunchy sprinkle of crushed Fritos and a few pickled red onions for a bright, tangy finish. Serve immediately and enjoy!

Nutritional Information

This is a full-on, indulgent comfort food. The following is an estimate per fully-loaded Footlong Chili Cheese Coney, and can vary widely based on your specific bun, hotdog, and cheese quantity.

• Calories: ~850 kcal
• Protein: 38 g
• Fat: 50 g (Saturated: 20 g)
• Carbohydrates: 60 g (Sugar: 8 g)
• Sodium: ~1900 mg

(Disclaimer: These values are estimates. This is a treat-yourself meal, packed with protein and rich flavor!)

Healthier Alternatives

Want to lighten this up just a bit? You can make some smart swaps.

• Leaner Meat: Substitute the ground chuck and chorizo for 93/7 lean ground beef and ground turkey. You’ll lose some richness, so you may want to add a teaspoon of smoked paprika.
• Lower-Carb: Skip the bun entirely! Serve the grilled hotdog in a bowl, smothered in chili and cheese (a “chili cheese bowl”) and serve with a side salad.
• Gluten-Free: This is an easy swap. Simply use your favorite gluten-free hotdog buns. The chili itself is naturally gluten-free.
• Skip the Beer: If you prefer not to cook with alcohol, you can substitute the 10 oz of red ale with an additional 10 oz of beef broth.

Serving Suggestions

These Footlong Chili Cheese Coneys are a meal in themselves, but they’re even better as the star of a full spread.

• Game Day Glory: Serve these with bowls of mac and cheese, creamy coleslaw, and a big platter of crispy French fries or tater tots.
• Beverage Pairing: An ice-cold lager, pilsner, or the rest of that red ale you opened for the chili is the perfect drink to cut through the richness.
• Topping Bar: Set out the toppings—cheese, Fritos, pickled onions, plus diced jalapeños, sour cream, and fresh cilantro—and let guests build their own perfect coney.

Common Mistakes to Avoid

• Bland Chili: This is the biggest pitfall. The solution is twofold: 1) Don’t skip the spices. The complex blend is what makes this recipe special. 2) Don’t rush the simmer. That 90 minutes is essential for the flavors to marry.
• A Soggy Bun: A footlong hotdog with a half-pound of chili on top will destroy a flimsy, untoasted bun. Solution: Always, always toast your buns. It creates a barrier that keeps the bread from disintegrating.
• Not Browning the Meat Properly: Tossing gray, steamed meat into your chili robs you of a huge flavor opportunity. Solution: Cook in a hot pan and don’t move the meat too much. Let it sit and develop that dark brown crust before breaking it up.

Storing Tips

This chili is a fantastic make-ahead recipe. In fact, the flavor is often even better the next day!

• Refrigerate: Store the leftover chili (separate from the hotdogs and buns) in an airtight container in the fridge for up to 4 days.
• Freeze: This chili freezes beautifully. Let it cool completely, then transfer to freezer-safe bags or containers. It will keep for up to 3 months.
• Reheat: Thaw frozen chili in the fridge overnight. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of beef broth to loosen it up.

Conclusion

This homemade Footlong Chili Cheese Coney recipe is a true labor of love that pays off in every single, delicious bite. The rich, smoky, and spicy chorizo-beef chili, paired with a snappy grilled hotdog and all those crunchy, cheesy toppings, is the definition of comfort food perfection. It’s the perfect recipe to bust out for your next game day, BBQ, or family dinner.

We hope you enjoy making and devouring this epic meal. Try it out and let us know in the comments how it turned out for you! We’d love to hear your feedback. Don’t forget to rate the recipe!

FAQs

Q1. Is this chili recipe very spicy?

This chili has a deep, smoky heat rather than a fiery “blow-your-head-off” spice. The chipotle and ancho powders provide more smoke than heat. If you’re sensitive to spice, you can reduce the chipotle chili powder to 1 tsp. If you want it spicier, add 1/4 tsp of cayenne pepper.

Q2. Can I make this chili in a slow cooker?

Absolutely! Follow steps 1-3 on the stovetop (browning meat, sautéing onions, blooming spices). Then, transfer everything to a slow cooker, add the liquid ingredients (tomatoes, broth, beer), and cook on LOW for 4-6 hours.

Q3. What kind of red ale is best?

A malt-forward beer is ideal. Look for an Irish Red Ale, a Brown Ale, or even a Bock. You want something with body and a slight sweetness to complement the spices, not something overly hoppy or bitter like an IPA.

Q4. Can I use regular hotdogs and buns?

Of course! This recipe works perfectly for standard-sized hotdogs and buns. The chili recipe makes a generous batch, so it will cover plenty of regular-sized coneys.

Best Footlong Chili Cheese Coneys (Easy Homemade Recipe)

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• Author: Evelyn Marcella Rivera
• Total Time: 2 hours 15 minutes
• Yield: 8–10 Coneys 1x

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Description

This isn’t just any chili dog; this is the ultimate Footlong Chili Cheese Coneys recipe. We’re not just making chili; we’re building a deep, complex, and smoky homemade coney sauce. By combining two types of meat (ground chuck and chorizo) with a rich blend of chili powders, spices, and a secret ingredient (red ale!), we create a chili that’s worthy of its own trophy.

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Ingredients

For the Chili:

• 1 tbsp Avocado Oil

• 1 1/2 lbs Ground Chuck (80/20)

• 1 lb Ground Chorizo

• 1 large White Onion, diced

• 1 tbsp Garlic, minced

• 1 can (28 oz) Crushed Tomatoes

• 1/2 cup Beef Broth

• 10 oz Red Ale Beer

• 2 tsp Ancho Chili Powder

• 2 tsp Chipotle Chili Powder

• 2 tsp Regular Chili Powder

• 1 1/2 tsp Pasilla Chili Powder

• 1 1/2 tsp Mexican Chili Powder

• 1 tbsp Cumin

• 1 tsp Allspice

• 1 tsp Cinnamon

• To taste Salt and Pepper

For Assembly & Toppings:

• 8-10 Footlong Angus Beef Franks

• 8-10 Footlong Hotdog Buns

• 2 cups Shredded Cheddar Cheese

• 1 cup Crushed Fritos

• Pickled Red Onions (For garnish, optional)

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Instructions

1. Brown the Meats: Place a large Dutch oven or heavy-bottomed pot over direct, medium-high heat. Add the avocado oil. Once shimmering, add the ground chuck and ground chorizo. Cook, breaking the meat apart, until thoroughly browned, about 8-10 minutes. Remove the meat with a slotted spoon and set it aside.

2. Sauté Aromatics: In the same pot (do not drain the fat), add the diced white onion and minced garlic. Sauté for 4-6 minutes, stirring occasionally, until the onion is soft and translucent, scraping up any browned bits.

3. Combine and Bloom the Spices: Add the browned meat (and any juices) back into the pot. Add all the dry seasonings (all chili powders, cumin, allspice, cinnamon, salt, and pepper). Stir constantly for 1-2 minutes until the spices are fragrant.

4. Simmer the Chili: Pour in the crushed tomatoes, beef broth, and the red ale beer. Stir everything together. Bring the chili to a boil, then reduce the heat to medium-low. Cover and let it simmer for at least 1 hour and 30 minutes, or until the flavors have melded and the chili has thickened.

5. Grill the Hotdogs: About 15 minutes before the chili is done, cook your hotdogs on a grill or in a hot skillet until charred and heated through.

6. Toast the Buns: Toast the hotdog buns on the grill, under the broiler, or in a dry pan.

7. Assemble Your Coneys: Load a grilled hotdog into each toasted footlong bun. Generously top with several large spoonfuls of the hot chorizo chili. Pile on the shredded cheddar cheese, followed by a crunchy sprinkle of crushed Fritos and pickled red onions. Serve immediately.

Notes

• Step 1 Tip: Don’t rush browning the meat! Getting a deep brown crust (the Maillard reaction) on the meat is the first layer of flavor.
• Step 3 Tip: “Blooming” the dry spices in the hot fat releases their oil-soluble flavors and deepens their taste. This is a crucial step!
• Step 6 Tip: This step is not optional! A good coney needs a sturdy, toasted bun to stand up to the chili.

• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Category: Main Course, Dinner, Game Day
• Method: Simmering, Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 Footlong Coney
• Calories: 850 kcal
• Sugar: 8 g
• Sodium: 1900 mg
• Fat: 50 g
• Saturated Fat: 20 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 6 g
• Protein: 38 g
• Cholesterol: 140 mg