Hot Dog Chili Plate

Instructions

1. 1

   Griddle & mark

   Score the hot dogs shallowly on the diagonal and griddle in a lightly oiled cast-iron pan over medium-high heat until the casings blister and the cuts open into caramelized fans, about 4 minutes.

   4:00
2. 2

   Toast bread

   Toast the split-top buns in the rendered fat, cut-sides down, until golden and rigid enough to hold the wet chili without collapsing.

3. 3

   Warm the

   Warm the Cincinnati chili in a separate saucepan until steaming — never dump it directly on the bun.

4. 4

   Toast bread 2

   Lay each dog in its toasted bun, spoon over a controlled ribbon of chili down the center, and shower with shredded sharp cheddar so the residual heat drapes it.

5. 5

   Top & garnish

   Finish with a tight zigzag of yellow mustard, a scatter of raw onion for crunch, and plate with a pickle spear and hot fries alongside.