Keto Hot Dog Chili & Casserole
A comforting, low-carb take on the classic chili dog. Rich in flavor, this keto hot dog chili and its cheesy casserole version bring all the nostalgia without the carbs. Perfect for weeknight meals or meal prep!
Ingredients
- 1 lb ground beef (80/20)
- 2 tablespoons tomato paste unsweetened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 tablespoon apple cider vinegar
- ¼ cup water or beef broth for thinning
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 8 all-beef hot dogs sliced for casserole
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped green onions or jalapeños optional topping
Instructions
- Preheat oven to 375°F (190°C) if making the casserole.
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat if needed.
- Add garlic powder, onion powder, chili powder, cumin, smoked paprika, salt, and pepper. Stir and cook for 1 minute to release the aromas.
- Add tomato paste, apple cider vinegar, and water or broth. Stir well and simmer for 10–15 minutes until thickened.
- For a chili dog bake, lightly grease a casserole dish. Layer sliced hot dogs on the bottom.
- Pour the prepared chili evenly over the hot dogs.
- Top with shredded cheddar and mozzarella cheese.
- Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.
- Garnish with chopped green onions or jalapeños before serving, if desired.
Notes
Serve as is or pair with a side salad or steamed veggies. To make this dish spicier, add diced jalapeños during cooking or top with hot sauce. The chili also works great over scrambled eggs, cauliflower rice, or in lettuce wraps.