Coney Chili Soup (Whole 30 Compliant, Depending on Toppings)

Coney Chili Soup

Have you ever found a recipe that you’re super excited to try, you pick up the few things you don’t you don’t have at home, and you pull everything out to start making it, only to find that all the things you thought you had at home–because let’s face it, you ALWAYS have them in the pantry–are actually gone because you ran out of them?  That’s what happened to me today.  I was so excited to make this chili dog chili recipe from the cookbook Primal Cravings…and then it was a total let down because I only had the two things that I picked up today (ground beef and hot dogs).  What did I do?  Well, I looked at how they had their recipe set up…and then I decided to just make chili the way I would normally make it for a coney (doesn’t that sound delicious right now?  Like…with a warm, steamed bun?), and add the chopped up hot dogs to it.  I normally add cocoa to my chili; however, I’m also out of cocoa at the moment (do you sense a pattern here?  I need to go through the pantry, CLEARLY).  Instead of cocoa I used about 1/4 C of Good Life mini chocolate chips.  Oh well, you find the best substitution possible, right?

Isak ate two huge (for a toddler) bowls of this tonight.  He called it “really really messy hot dog soup.”  It’s actually not messy.  Unless you’re 2 1/2.  And learning to use a spoon.  And it’s soup.

Coney Chili Soup (Whole 30 Compliant)

Serves 4-6

1 pound ground beef

1 pound hot dogs, chopped (I just used a 12 oz package…so, not quite a pound)

26.5 oz container rustic cut tomatoes (or equivalent amount in crushed tomatoes)

1 small can of tomato sauce

2 chipotles in sauce, roughly chopped

1 tsp cumin

1 tsp coriander

1 tsp garlic powder

1/2 tsp onion powder

1 Tbsp cocoa (or 1/4 C Good Life chocolate chips)


1.- In large soup pot, brown ground beef and hot dogs.  When mostly browned, add in tomatoes, tomato sauce, chipotles, coriander, cumin, garlic powder, onion powder, and cocoa.  If you are using chocolate chips, don’t add them yet.  Stir to mix well.

2.- Cover pot and bring to boil.  When the soup is almost at a boil, stir in the chips.  They’ll start melting immediately.  Once it reaches a boil, turn the heat down to medium low and let simmer for 20-25 minutes.

3.- Serve immediately with or without toppings.


Suggested Toppings

obviously the dairy toppings are NOT Whole 30 compliant*


Shredded Cheese


Diced Onion

Yellow Mustard


Pickled Jalapenos

Sour Cream (or Plain Yogurt)

Sliced Green Onions

Chopped Celery


Pineapple (don’t knock it until you try it!)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s