Serves: 4
Total Calories: 4,679
1. Preheat the oven to 350°F.
2. Grill, broil, or boil the hot dogs according to package directions. Slice diagonally into bite-sized pieces, and set aside.
3. Melt the butter in a medium skillet over medium-low heat. Add the onion and sauté 10 minutes, or until brown and caramelized. Remove from the heat and set aside.
4. Spoon the chili con carne, hot dogs, mustard, and caraway seeds in the bread bowl, and mix gently.
5. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 15 minutes. Sprinkle the onions and cheese on top, and bake another 10 minutes. Carefully remove the foil and continue to bake another 3 minutes. Serve hot.
This Fourth of July Chili Dog Casserole recipe is from the The Sourdough Bread Bowl Cookbook Cookbook. Download this Cookbook today.
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