6 to 8 depending on the size of your bread bowls
1 1/2 pounds
ground beef chuck
finely diced onion
Ancho chili powder
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 This Recipe
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!!
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!