Skyline Cheese Coneys
On June 25, 2025
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These Skyline Cheese Coneys are piled high with rich, saucy chili, finely-diced onions, and a mountain of cheddar cheese shredded super fine. This messy Midwestern classic is a total must-try.
Skyline-Style Chili Cheese Coneys
I grew up with chili dogs, and I thought I knew a thing or two. But let me tell you, nothing could’ve prepared me for that first bite of a Skyline-style Coney. This isn’t your average backyard dog. My soft, rich, smooth, Skyline-style chili gets draped over a juicy hot dog, then topped with finely-shredded sharp cheddar and diced onions before getting nestled on a warm bun. It’s messy, it’s comforting, and wildly crave-able.
What is a Skyline Coney?
These dogs are inspired by the famous Skyline Diner out of Cincinnati. They’re called “Coneys” because Greek immigrants were aiming for the legendary Coney Island dog when they brought this style to the Midwest. What makes them different is the chili. It’s spiced like a cinnamon-laced meat sauce, and you don’t brown the beef first. I know, I know. That goes against every instinct I have as a griller. But trust me. It works.
Ingredients for Skyline Cheese Coneys
A proper Skyline Coney has just a few, simple ingredients, but each is key to the finished product:
- The chili: Smooth, saucy, and loaded with warm spices like cinnamon, allspice, and cloves. I included the recipe for my (Skyline) Cincinnati Chili in the recipe card, so you can make these totally from scratch. You can also check out this post if you want to learn more about the chili.
- The dogs: When making these Coneys, I recommend using all-beef hot dogs. Whether you grill, smoke, or steam your dogs, I’ve got a killer finishing tip coming up later.
- The toppings: A squiggle of yellow mustard, a sprinkle of finely diced onions, and a heaping mound of (I cannot stress this enough) finely-shredded cheddar cheese.
- The bun: Coneys traditionally come on a steamed bun, but I’ll admit I went a little rogue and toasted mine. It’s your backyard, so you do you.
Want to skip the bun? Skyline offers a “Coney Bowl” (no bun, all toppings, big fork energy), if you want to pass on the carbs and pretend this is healthy.
How to Make Skyline Coney Dogs
These coneys are all about layering bold, unexpected flavors on a humble hot dog. From that sweet-spiced chili to the mountain of cheddar, every bite is classic comfort food with a Cincy twist.
- Simmer the chili low and slow. Skyline-style chili is smooth and spiced with cinnamon and cloves. Unlike most chilis, you don’t brown the beef first. It simmers directly in the liquid for an ultra-fine texture. I add a quick sear for a little extra flavor, but you can skip it if you want a traditional take. The texture should be loose and pourable, not thick or chunky.
- Cook the hot dogs. Grilled, smoked, boiled, steamed, anything works. Just remember, I’ve got a special hot dog finishing tip coming up.
- Prep the toppings. The cheddar should be finely shredded—so fine you almost question its existence. Use a good knife to dice the onions small for a sharp bite, and don’t forget that classic zig-zag of yellow mustard. The tang cuts through all the richness and ties everything together.
- Steam or toast the buns. Skyline uses soft, steamed buns, but if you’re grilling, a quick toast works too. Just warm enough to hold up to that chili without falling apart.
- Build your Coneys. Start with a warm bun and hot dog, add mustard, then a spoonful of chili, a sprinkle of onions, and that signature cheese cloud. Messy? Definitely. But totally worth it.
Hot Dog Hack: Chili Bath Finish
One fun trick I picked up from my buddy @GrillinWithDad is finishing your hot dogs in the chili. Once your sauce is simmering, just drop those dogs right into the pot and let them soak for the last 10 minutes. They soak up the flavor and stay super juicy—plus they pick up a little of that spiced richness from the chili. Total game changer.
Don’t believe me? My teen and some of her friends came through the day I tested this recipe and ate the hot dogs straight from the chili. Maybe we’re overthinking things with these buns.
Susie’s Skyline Coney Pro Tips
The recipe card at the bottom of this post has everything you need for killer Coneys, but here are some tips to make sure you land the flavor plane:
- Don’t skip the mustard. That little tangy stripe cuts through all the richness and ties everything together.
- Cheese matters. Have I mentioned that yet? You want to shred your cheddar on the finest setting. It should melt into a fluffy mound that basically vaporizes into the chili.
- Chili texture is key. It shouldn’t be thick like traditional chili. You want a loose, saucy consistency that coats but doesn’t clump.
More Hot Dogs, Please
Once you’ve had one of these loaded Coneys, it’ll be hard to kick that dog habit. Lucky for you, I’ve got plenty more hot dog recipes where this came from—smoky, spicy, stuffed, and everything in between. You can find them all right here or in the Hey Grill Hey App, so they’re always ready when the craving hits. For now, check out these popular hot dog recipes:
Skyline Cheese Coneys Recipe
These Skyline-style Coneys are cheesy, messy, and 100% worth the extra napkins you’ll use. Whether you’re craving a taste of Cincinnati or just want a new way to serve up hot dogs, this recipe is guaranteed to satisfy.
After you try it, make sure to come back and give it a 5-star review! I’d love to hear how you enjoyed yours so I can cheer you on. Remember to follow me on Instagram and Facebook, and to subscribe to my YouTube channel so you’re always up-to-date on the latest and greatest Hey Grill Hey news and recipes.
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Skyline Chili Cheese Coneys
Ingredients
- 8 jumbo all-beef hot dogs
- 8 hot dog buns steamed or toasted
Cincinatti Chili
- 2 pounds ground beef 80/20
- 1 Tablespoon olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 4 cups beef stock
- 2 6-ounce cans tomato paste
- 2 Tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 Tablespoons chili powder
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon ground cinnamon
- 1 teaspoon cumin ground
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 2 bay leaves
Toppings
- 1 yellow onion diced
- 2 cups medium cheddar cheese finely shredded
Instructions
- Preheat. Preheat a heavy-bottom pot over medium-high heat. Add the olive oil and heat until it just starts to visibly ripple. I made this chili on my smoker, but you can do it on your stovetop as well.
- Brown the ground beef. Add the ground beef to the pan, breaking it up with a spatula. Allow to brown on one side before stirring. This isn’t traditional, but I like a little sear on my ground beef.
- Add the aromatics. Add the onion to the pan and cook for 3-4 minutes, stirring occasionally. Stir in the minced garlic and the blend of spices. Cook for 1-2 more minutes, until fragrant.
- Add the liquids. Carefully pour in the beef stock, scraping any browned bits from the bottom of the pan. Add the tomato paste, apple cider vinegar, and Worcestershire sauce. Stir until all ingredients are well-incorporated.
- Simmer, prepare the toppings, and cook the hot dogs. Reduce the heat on the chili to low, cover with a lid, and simmer for 30-45 minutes. While the chili simmers, shred the cheese, dice the onions, and cook the hot dogs. For an extra special touch, finish the hot dogs in the chili during the last 10 minutes of cooking.
- Assemble, serve, and enjoy. Add the cooked hot dogs to the buns, then spoon on a healthy scoop of chili. Add diced onions and shredded cheese, serve, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
