I love me a chili dog. I love me some Skyline Chili, so I had a fit of imagination that made me want to create a hybrid. I combined a half smoke sausage with a manicotti with some cheese in the tube then topped it with some Skyline chili, more cheese, and some onions. The perfect dish for a white shirt you hate. This is where I tell you to go to the Cincinnati chili page so I don’t have to list it all again. My point here: the combination works, and each component stands on its own. I used Poppi’s Chili Powder, American Heritage ground beef, A to Z Butcher shop hotdogs, and Erin’s Elderberry’s honey in the recipe. I hope you like it.

Chili recipe or your favorite chili recipe
8 manicotti shells
8 hot dogs (sausage won’t fit)
4 ounce cream cheese
1 cup grated cheddar cheese
(Ok, here’s the chili recipe):
2 pounds ground beef (American Heritage Farm)
1 large onion, diced
2 cloves garlic, minced
2 tablespoons chili powder (Poppi’s Chili powder)
3 tablespoons cocoa powder
1 teaspoon cumin
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon clove
1/2 teaspoon cayenne pepper
3 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
32 ounces beef stock
16 ounces tomato sauce
(Now go and the read the recipe for Cincinnati chili on this blog.)
That part will take about 4 hours.

Heat oven to 350.

Mix cream cheese and 1/4 cup of cheddar.

Place a little cheese in the manicotti shell leaving enough room for hot dog. Insert hotdog.

Place hotdog manicotti in baking dish; cover with 2 cups chili. Bake for 30 minutes. Add remaining cheese and bake for 10 additional minutes.

Serve.