You NEED to Try This Chili Dog Chopped Cheese
Chili Dog Chopped Cheese: our take on the famous New York City sandwich!
Things to know:
Where did the chili dog come from?
Out in Los Angeles, Art Elkind claims to have invented the chili dog in 1939. Entire generations of Southern Californians will name Pink’s as the formative chili dog.
What is a Coney dog vs chili dog?
A Coney dog uses a specific, finely-ground, beanless meat sauce (Coney sauce) with spices like cumin, mustard, and sometimes cinnamon, topped with mustard and raw onion, originating in Detroit; while a chili dog uses a heartier, often bean-filled chili, varying regionally, and can be topped with cheese, onions, or other toppings, representing a broader category of hot dogs with chili. The key difference is the sauce: Coney sauce is a distinct savory gravy, whereas chili is a more general stew-like topping.
What are the ingredients in chopped cheese?
This recipe is a variation on the classic NYC chopped cheese sandwich. A classic NYC chopped cheese features seasoned ground beef cooked with diced onions, melted American cheese, and served on a toasted hero or hoagie roll, typically topped with shredded lettuce, sliced tomatoes, mayonnaise, and sometimes ketchup. Key ingredients are ground beef, yellow onion, American cheese, hoagie/hero rolls, and fresh toppings like lettuce and tomato, with seasonings like garlic powder, salt, and pepper.
What are some common mistakes when making chopped cheese?
Common mistakes when making a chopped cheese include using the wrong seasoning (missing Adobo/Sazón), not draining excess fat from the beef, using crusty bread instead of a soft hero roll, forgetting to butter and toast the bun, adding too much or too thin cheese, and skipping the crucial final step of wrapping it in foil to steam and meld the flavors.
What kind of bread is used for chopped cheese?
In a chopped cheese sandwich, the classic choice of bread would be to use a long roll such as a hoagie or hero roll. It’s not set in stone, though. The important thing is that it’s a soft bread rather than a crusty one. You can alternatively use a brioche bun or a potato bun.
Ingredients
3 pounds ground pork
1 diced sweet onion
2 cans of Hormel No Beans Chili
2 cups shredded cheddar cheese
Foil or other oven safe sandwich wraps
1. Preheat your griddle to medium high heat and you oven to warm.
2. Place your hoagies on the griddle and weigh down with a bacon or some other kind of press. Toast for 3 minutes, then flip it over and toast the other side for 3 more minutes. Remove the hoagies from the griddle.
3. Slap your ground pig down. Top with the hot dog seasoning and begin to chop/mix with your trusty spatula.
4. Top with onions (you may want to reserve some onions to add at the end for the difference of texture). Chop the ground pork and onions with your spatula and spread out on the griddle for faster cooking. When the pink begins to go away, add your chili and continue to chop and mix.
5. Add the cheese to the top of the mixture. When is begins to melt, go through another chopping/mixing until the mixture is homogenous.
6. Add mustard to one side of the inside of the hoagie, add about 8 oz of the chili dog mixture, then top with a good handful of shredded cheddar and diced sweet onions (if you wish).
7. Wrap that bad boy up and chuck it into the oven until ready to serve. ENJOY!
Equipment used:
Blackstone Griddle
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