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Author Notes: Yep ....it's a chili dog (Coney) in a bread bowl! Using a very similar chili that I used in The Coney http://www.food52.com/recipes/12333_the_coney, I thought this would be a fun way of serving... —inpatskitchen
Serves 6 to 8 depending on the size of your bread bowls
- 1 1/2 pounds ground beef chuck
- 1 cup finely diced onion
- 3 tablespoons Ancho chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon granulated sugar
- 1 teaspoon allspice
- 1/2 teaspoon celery salt
- 2 tablespoons AP flour
- 16 ounces tomato sauce
- 2 cups chicken broth
- 6 to 8 good quality natural casing franks
- 6 to 8 round French boules ( mine were small - about 5 inches in diameter)
- Ballpark (yellow) mustard for serving
- Finely chopped onions for serving
- In a medium soup pot (about 4 quarts) saute the ground beef and onions until the meat loses its color. Drain and return to the stove.
- With the mixture over medium heat, stir in the chili powder, cumin, salt, pepper, sugar, allspice and celery salt. Add the flour and cook for about 2 minutes.
- Add the tomato sauce and chicken broth, bring to a boil and simmer for about 15 minutes.
- Turn off the heat and let cool a bit and the place 1 cup of the mixture into a blender and puree. Return the mixture to the pot.
- Slice your hot dogs into 1/2 inch rounds, throw them in the pot, bring up to a simmer and cook for about 10 more minutes.
- Cut the tops off the bread bowls and pull the bread on the inside out (save for bread crumbs). Save the tops. Place the bowls and tops on a baking sheet and warm in a 350F oven for just a few minutes.
- Spoon some of the chili in each bowl, drizzle with a little mustard and top with the diced onion. Use the bread tops for dipping. After you've had your fill of chili eat the chili soaked bread bowl and enjoy!!
- This recipe was entered in the contest for Your Best Chili