Wait, what? Yes, I said Coney Chilito Casserole. Allow me to elaborate. Jenny, one of my coworkers asked if we ever ate chili dogs, and I explained that yes, Jay and I do, although thanks to me living in Cincinnati, we call them coneys (and that’s only if they contain Cincinnati-style chili…Otherwise, yes, they’re merely chili dogs). She went on to tell me about a dish she and her husband made, with chili, tortillas, hot dogs and seasoned tomato sauce–In essence, making chili dog enchiladas. She said her son, who’s the same age as the bambino (I think) snarfed it up! It sounded delicious, and I thought I might give it a try, but with Cincinnati chili instead.
And I thought I’d call it a Coney Chilito Casserole, since it is sort of a cross between a Cheese Coney and a Chilito. I’m honestly surprised that neither Skyline or Gold Star has come up with something like this yet.
When I told Jay about it, he got the Homer Simpson starry-eyed drool-face and wanted to know exactly when I’d be making this. The bambino got a little excited, but I had a feeling I’d just be making a plain hot dog wrapped up in a tortilla just for him. He ended up nixing the tortilla and just had his hot dog with ketchup.
I already used up the two cans of Skyline chili my dad sent me home with last month, so I dug out one of my many Gold Star seasoning packets (For my Cincinnati friends/family: yes, yes, I know, I’m a horrible person for liking Gold Star), and made up a batch of chili, and then cooked up the hot dogs (I’d be a little skeeved about not cooking them anyway, because there is nothing worse than biting into a cold hot dog. I used Applegate Farms hot dogs). The assembly process is a bit messy:
A nice little taste of home after a long week. Thank you, Jenny for the awesome dinner idea!