Betty’s husband, Rick, demonstrates how to make a classic Cincinnati chili hot dog. Using canned chili sauce makes it super easy and quick to whip up a crowd-pleasing batch of dogs for not much money.
Try and follow along.
Cincinnati-Style Hot Dogs
1 can of Cincinnati chili sauce (I used Skyline, Gold Star is also good) or you can use Betty’s Cincinnati Chili recipe
yellow mustard to taste
1 large chopped onion–yellow, white, or purple
1 bag of shredded Cheddar cheese
1 pack of hot dogs (preferably all beef)
hot dog buns of your choice
In a pan large enough to hold a pack of hot dogs, place sufficient water to cover your dogs, bring to a boil, reduce heat to a simmer, and place your hot dogs in the water. Heat for about 10 minutes.
Steam the hot dog buns the last few minutes if desired.
Place a dog in each bun. Apply mustard to taste. Spoon chili sauce over each dog, followed by chopped onions and a mound of shredded Cheddar. Enjoy. Repeat until full.
NEW Cookbook: “Betty’s Kitchen Cookbook: 2013 Recipes” (c) 2014
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