Low Carb Chili Dog Casserole

Low Carb Chili Dog Casserole

by Julie
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Low Carb Chili Dog Casserole–no need to say goodbye to chili dogs just because you’re eating low carb!

I have to admit that I’m not big on casseroles.  No offense to the casserole-lovers out there.  It’s just never been my jam, minus a few exceptional recipes.

However, since going low carb I’ve noticed I’m more willing to try things I might have snubbed my nose at previously.

Hence, this Low Carb Chili Dog Casserole.

To me, it epitomizes that whole chili dog vibe–minus the bread of course.  It tastes great and it’s easy to prepare.  Serve it with a side of veggies or a salad and it makes a great, simple meal.

The original recipe called for green peppers, and you can certainly use those if you wish.  But there’s a short list of foods I just hate, and green peppers are on that list.  So I used what I had on hand, which was mini sweet peppers.  You know, the small ones that are red, yellow, and orange.  So pretty!  And no nasty green pepper bite!  But seriously, use what you prefer.

As for the hot dogs themselves…do yourself a favor and get the good stuff!  I prefer Nathan’s beef hot dogs or Hebrew National.  Great quality dogs!

Low Carb Chili Dog Casserole

Low Carb Chili Dog Casserole--no need to say goodbye to chili dogs just because you're eating low carb!
By:
Ingredients
  • 1 pound ground beef
  • 1 cup chopped mini peppers
  • 1 medium onion, diced (divided)
  • 2 cloves of garlic, minced
  • 1 cup water
  • 2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 tsp. pepper
  • 1 tsp. salt
  • 1 tsp. Worcestershire sauce
  • 1 Tbsp. sugar substitute (I used erythritol)
  • 1 cup tomato sauce
  • 12 beef hot dogs, chopped into bite size pieces
  • 1 to 1 1/2 cups shredded cheddar cheese
Directions
Step 1
Preheat oven to 400 degrees F.
Step 2
In a large skillet, brown the ground beef together with the peppers, 2/3 of the onion, and garlic over medium to medium-high heat.
Step 3
Once the beef is browned, drain the fat if it’s in excess and add the water, all your spices, the Worcestershire sauce, sugar substitute, and tomato sauce. Simmer on low heat for 20-30 minutes.
Step 4
Place the chopped hot dogs in the bottom of a 7″x9″ casserole dish. Pour your chili from the skillet evenly over the top of the hot dogs. Sprinkle the cheese evenly over the chili. Top with remaining diced onion.
Step 5
Bake at 400 degrees F for 15-20 minutes.

 

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