Ingredients

The following ingredients have 7 Servings
  • 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

Instruction

  • 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!!