When it comes to classic comfort food, few things can beat the satisfaction of sinking your teeth into a delicious hot dog topped with flavorful chili. Enjoy an easy and mouthwatering recipe for low carb hot dog chili that will satisfy your cravings without derailing your dietary goals.
Why You’ll Love This Recipe
- Fast. Homemade hot dog chili comes together in under 30 minutes, making it perfect for quick weeknight meals or last-minute cookouts.
- Easy. With simple ingredients and one pot, you can whip up a rich, flavorful chili without any complicated steps or fancy equipment.
- Low Carb. This recipe skips the beans and added sugars, giving you all the hearty flavor of chili while keeping it keto- and low-carb-friendly.
- High Protein. Made with plenty of ground beef, this chili is satisfying and filling, giving your hot dogs a delicious, protein-packed topping.
This flavorful chili is packed with aromatic spices, a rich tomato base, and the satisfying taste of well-seasoned ground beef. It’s a perfect addition to your low carb meal plan and an excellent way to elevate your hot dog experience. Enjoy this guilt-free treat and savor every delicious bite!
What Is The Difference Between Hot Dog Chili And Regular Chili?
Hot dog chili and regular chili are two distinct dishes with notable differences in their ingredients, flavors, textures, and intended uses. Hot dog chili, specifically crafted as a topping for hot dogs, typically features ground beef, subtle spices, and a tomato-based sauce. Its milder flavor profile is designed to complement the hot dog without overpowering it, and its smooth texture adheres well to the hot dog.
In contrast, regular chili is a hearty stew known for its bold and complex flavors. It is a mixture of ingredients like ground or cubed beef, chili peppers, beans, onions, and a blend of robust spices. This chili’s chunky texture offers a satisfying and filling meal on its own or paired with accompaniments like rice or cornbread.
While hot dog chili is tailored for enhancing hot dog flavor, regular chili stands as a stand-alone dish celebrated for its savory, spicy, and sometimes smoky taste.
Ingredients You’ll Need
- 1 tablespoon vegetable oil - Used to sauté the onions and garlic and to help brown the ground beef evenly. The oil adds a touch of richness and helps develop the base flavors of the chili.
- 1/2 cup onion - Adds natural sweetness and depth of flavor to the chili. As it cooks down, the onion enhances the savory notes and forms part of the aromatic foundation of the sauce.
- 2 tablespoons garlic - Provides a bold, aromatic flavor that complements the beef and spices. Garlic gives the chili warmth and depth, rounding out the overall flavor profile.
- 2 teaspoons chili powder - Brings the signature chili flavor with a mild heat and smokiness. It infuses the sauce with a classic, robust taste that ties all the spices together.
- 1 tablespoon cumin - Adds earthy, slightly nutty undertones that deepen the flavor of the chili. Cumin enhances the meaty richness and makes the sauce more complex and satisfying.
- 1 teaspoon paprika - Gives the chili a subtle sweetness and vibrant red color. Paprika also adds mild warmth without overpowering the other spices.
- 1 teaspoon oregano - Provides a hint of herbal flavor that balances the spice and acidity of the tomato sauce. It adds a savory layer typical of traditional chili seasonings.
- 1/2 teaspoon cayenne - Introduces a gentle heat that builds as the chili simmers. It adds just enough spice to give the chili a little kick without making it overwhelming.
- 1 cup beef broth - Serves as the liquid base, helping to thin the chili to the right consistency while infusing it with rich, meaty flavor. It keeps the sauce smooth and cohesive.
- 2 cups tomato sauce - The main body of the chili. Tomato sauce gives the dish its tangy, savory foundation and helps the flavors meld together as it simmers.
- 2 tablespoons tomato paste - Adds concentrated tomato flavor and thickens the sauce. It gives the chili a deeper color and enhances the richness of the tomato base.
- 1 pound ground beef - The star ingredient that makes this hot dog chili hearty and flavorful. As it cooks, the beef absorbs the spices and tomato base, creating a thick, meaty topping perfect for spooning over hot dogs.
How To Make Hot Dog Chili
- Brown the Ground Beef - In a skillet over medium heat, cook the ground beef until browned. Use a wooden spoon to break it into smaller crumbles as it cooks. Drain any excess fat if needed.
- Add Aromatics - Add the chopped onion and minced garlic to the skillet with the browned beef. Sauté until the onion becomes translucent and fragrant.
- Season and Spice - Stir in the chili powder, cumin, paprika, dried oregano, and cayenne pepper. These spices will infuse the beef with rich, smoky flavors.
- Tomato Base - Add the low-sodium beef broth, tomato sauce, and tomato paste to the skillet. Stir to combine and bring the mixture to a gentle simmer.
- Simmer and Thicken - Allow the chili to simmer uncovered for about 15-20 minutes, stirring occasionally. This will help the flavors meld and the chili to thicken. If you find it too thick, you can add a bit more beef broth to achieve your desired consistency.
- Season to Taste - Season the chili with salt and black pepper according to your preference. Adjust the cayenne pepper for spiciness.
- Serve and Enjoy - Ladle the low carb hot dog chili over your favorite cooked hot dogs.
Tips And Tricks
Creating delicious hot dog chili requires a balance of flavors and a focus on enhancing the overall hot dog experience. Here are some tips and tricks to help you make the best chili possible:
- Season Gradually . Start with a small amount of spices and seasonings, then adjust gradually to taste. Remember, you can always add more, but it’s difficult to remove excess salt or heat once it’s added.
- Simmer for Flavor . Allow the chili to simmer uncovered for a while after adding the ingredients. This allows the flavors to meld and develop a more robust taste.
- Make Ahead. Hot dog chili often tastes even better the next day, as the flavors continue to meld. Consider making it a day ahead and reheating it before serving.
Variations
Creating low carb hot dog chili doesn’t mean sacrificing flavor and variety. Here are some delicious variations to explore:
- Spicy Chipotle Chili - Add chipotle peppers in adobo sauce for a smoky and spicy kick. Use ground turkey or chicken instead of beef for a leaner option.
- Creamy Avocado Chili - Mash ripe avocado and stir it into the chili for a creamy texture and mild avocado flavor. Top with diced avocado and a dollop of sour cream.
- Tex-Mex Chili - Add cumin, coriander, and a touch of cocoa powder for depth of flavor. Top with shredded cheddar cheese, diced tomatoes, and chopped cilantro.
What To Eat With This Hot Dog Chili Recipe
Hot dog chili is a versatile and flavorful topping that pairs well with various side dishes and accompaniments–not just hot dogs. Here are some tasty options to enjoy with it:
- Hot Dogs- Of course, the classic combination is to serve hot dog chili over grilled or boiled hot dogs. This creates a delicious and satisfying main dish. Skip the bun or use a keto-friendly variety to keep it low carb.
- Grated Cheese - Sprinkle some grated cheddar, Monterey Jack, or pepper jack cheese over your chili-topped hot dog for a creamy and savory contrast.
- Pickles - Adding dill pickle slices to your hot dog chili can provide a refreshing and tangy element.
- Side Salad - Serve your chili dog with a side salad to add some veggies to your meal.
How Long Does It Last?
Generally, homemade hot dog chili can last in the refrigerator in an airtight container for about 3 to 4 days.
Can You Freeze It?
If you have a larger batch of hot dog chili that you won’t be able to consume within a few days, consider freezing it. Hot dog chili can be frozen for up to 3 months. Divide it into portions and store it in airtight freezer-safe containers.
When you’re ready to use the frozen chili, thaw it in the refrigerator overnight. Once thawed, reheat it thoroughly before enjoying it again.
More Low Carb Favorites
- Instant Pot Butter Chicken
- Big Mac Salad
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Hot Dog Chili Recipe | Low Carb Homemade Hot Dog Chili
Ingredients
- ▢ 1 tbsp Vegetable Oil
- ▢ 1/2 cup Onion , diced
- ▢ 2 tbsp Garlic , minced
- ▢ 2 tsp Chili Powder
- ▢ 1 tbsp cumin
- ▢ 1 tsp paprika
- ▢ 1 tsp Oregano
- ▢ 1/2 tsp Cayenne
- ▢ 1 cup Beef Broth
- ▢ 2 cups tomato suace
- ▢ 2 tbsp tomato paste
- ▢ 1 pound ground beef
Instructions
- Brown the Ground Beef - In a skillet over medium heat, cook the ground beef until browned. Use a wooden spoon to break it into smaller crumbles as it cooks. Drain any excess fat if needed.
- Add Aromatics - Add the chopped onion and minced garlic to the skillet with the browned beef. Sauté until the onion becomes translucent and fragrant.
- Season and Spice - Stir in the chili powder, cumin, paprika, dried oregano, and cayenne pepper. These spices will infuse the beef with rich, smoky flavors.
- Tomato Base - Add the low-sodium beef broth, tomato sauce, and tomato paste to the skillet. Stir to combine and bring the mixture to a gentle simmer.
- Simmer and Thicken - Allow the chili to simmer uncovered for about 15-20 minutes, stirring occasionally. This will help the flavors meld and the chili to thicken. If you find it too thick, you can add a bit more beef broth to achieve your desired consistency.
- Season to Taste - Season the chili with salt and black pepper according to your preference. Adjust the cayenne pepper for spiciness.
- Serve and Enjoy - Ladle the low carb hot dog chili over your favorite cooked hot dogs.
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Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Hot Dog Chili Recipe | Low Carb Homemade Hot Dog Chili
Ingredients
- 1 tbsp Vegetable Oil
- 1/2 cup Onion diced
- 2 tbsp Garlic minced
- 2 tsp Chili Powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp Oregano
- 1/2 tsp Cayenne
- 1 cup Beef Broth
- 2 cups tomato suace
- 2 tbsp tomato paste
- 1 pound ground beef
Instructions
- Brown the Ground Beef - In a skillet over medium heat, cook the ground beef until browned. Use a wooden spoon to break it into smaller crumbles as it cooks. Drain any excess fat if needed.
- Add Aromatics - Add the chopped onion and minced garlic to the skillet with the browned beef. Sauté until the onion becomes translucent and fragrant.
- Season and Spice - Stir in the chili powder, cumin, paprika, dried oregano, and cayenne pepper. These spices will infuse the beef with rich, smoky flavors.
- Tomato Base - Add the low-sodium beef broth, tomato sauce, and tomato paste to the skillet. Stir to combine and bring the mixture to a gentle simmer.
- Simmer and Thicken - Allow the chili to simmer uncovered for about 15-20 minutes, stirring occasionally. This will help the flavors meld and the chili to thicken. If you find it too thick, you can add a bit more beef broth to achieve your desired consistency.
- Season to Taste - Season the chili with salt and black pepper according to your preference. Adjust the cayenne pepper for spiciness.
- Serve and Enjoy - Ladle the low carb hot dog chili over your favorite cooked hot dogs.
Hot Dog Chili Recipe | Low Carb Homemade Hot Dog Chili https://twosleevers.com/hot-dog-chili-recipe/
Low Carb Taco Casserole seamlessly blends the vibrant flavors of tacos with a comforting casserole, ensuring a memorable meal that’s sure to become a household favorite.
Why You’ll Love It
- Easy. Prep your veggies, cook the ground beef, layer it up, and bake until flavorful and bubbly.
- Low Carb. Minimal carbs per serving!
- Versatile. Adjust the ingredients to include your favorite low carb taco fillings for a beef recipe your whole family will love.
- Delicious. A main course that is absolutely bursting with tons of taco flavor.
A comforting meal that’s low in carbs yet high in taste, proving that you don’t have to compromise on flavor to honor your dietary goals. This Low Carb Taco Casserole is the epitome of mindful eating and flavorful ingredients, inviting you to savor the richness of Tex-Mex cuisine with every mouthwatering forkful.
How Many Carbs Are In A Taco Bake?
A typical low-carb casserole aims to reduce carbohydrate content by replacing high-carb ingredients like pasta, rice, or potatoes with lower-carb alternatives. That’s exactly what we did with this recipe.
Instead of using rice in this comforting casserole, we included riced cauliflower to give a similar texture and comfort factor without all of the carbs.
This delicious Taco Bake only has net carbs per serving!
Ingredients You’ll Need
- Ground Beef
- Keto Taco Seasoning
- Diced Onion
- Diced Bell Pepper
- Garlic
- Riced Cauliflower
- Diced Zucchini
- Diced Tomatoes
- Shredded Cheddar Cheese
- Black Olives
- Cilantro
- Green Onions
How To Make Taco Casserole
- Preheat the Oven. Preheat your oven to 375°F.
- Prepare the Meat Layer. Brown the ground beef in a skillet until fully cooked. Drain excess fat. Add the onion, bell pepper, and garlic to the skillet. Sauté until the vegetables are tender. Stir in the taco seasoning and a splash of water. Allow the mixture to simmer for a few minutes until the flavors meld.
- Assemble the Casserole. In a greased 9x13-inch baking dish, spread the cooked meat mixture evenly as the first layer. Spread the riced cauliflower evenly over the meat layer. Layer the diced zucchini on top of the cauliflower. Scatter the diced tomatoes over the zucchini.
- Add the Cheese Layer. Sprinkle the shredded cheddar cheese over the vegetable layer, creating a generous and even covering.
- Bake and Serve. Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through. Once baked, remove the casserole from the oven and let it rest for a few minutes before slicing. Garnish the casserole with black olives, cilantro, and green onions.
Tips And Tricks
- Make It Ahead: You can assemble the casserole ahead of time and refrigerate it until you’re ready to bake and serve.
Variations
Elevate your low carb taco casserole game with these creative and delicious variations that cater to your taste preferences and dietary needs. These options offer a diverse range of flavors and ingredients while keeping the carb count in check:
- Customize the Proteins . Feel free to use ground turkey, chicken, or even a plant-based alternative for the meat layer, according to your dietary preferences.
- Try Cheese Variations . Experiment with different cheeses, such as Monterey Jack, pepper jack, or a Mexican cheese blend, to create unique flavor profiles.
- Make it Vegetarian. Utilize thin slices of eggplant as the base layer. Top with seasoned ground meat, diced tomatoes, and a sprinkle of cotija cheese for a unique and savory option.
What To Serve With Taco Casserole
Complement your flavorful Low-Carb Taco Casserole with a variety of delicious and nutritious side dishes that enhance the meal without adding unnecessary carbs. Here are some tasty options to consider:
- Low Carb Tortilla Chips - If you’re looking for a crunchy element, serve the casserole with low-carb tortilla chips on the side.
- Guacamole - Prepare a creamy guacamole using ripe avocados, diced tomatoes, red onion, lime juice, and a sprinkle of cumin and salt. Serve with cucumber or bell pepper slices for dipping.
- Sour Cream or Greek Yogurt - Offer a dollop of sour cream or plain Greek yogurt on the side for a cool and creamy contrast.
How Long Does It Last?
A properly stored low-carb taco casserole can last for about 3 to 5 days in the refrigerator.
Allow the taco casserole to cool down to room temperature before refrigerating. Transfer the casserole to an airtight container or cover it tightly with plastic wrap or aluminum foil.
When you’re ready to enjoy the leftover casserole, reheat it in the microwave or oven until it is warmed through.
Can You Freeze It?
Yes, you can absolutely freeze low-carb taco casserole for longer storage. Freezing is a convenient way to preserve the casserole’s freshness and flavors, allowing you to enjoy it at a later time.
Properly frozen low-carb taco casserole can be stored in the freezer for approximately 2 to 3 months. While it might still be safe to eat beyond this timeframe, the quality may start to decline.
When you’re ready to enjoy your leftovers, transfer them from the freezer to the refrigerator and allow them to thaw overnight. Once thawed, you can reheat the casserole portion in the microwave or oven.
More Of OurBest Taco Recipes
- Instant Pot Taco Soup
- Taco Salad
- Shrimp Tacos
- Korean Beef Tacos
- Chorizo Tacos
Taco Casserole | Keto Taco Casserole Recipe
Ingredients
- ▢ 1 pound ground beef
- ▢ 2 tbsp taco seasoning
- ▢ 1/4 cup Onion , diced
- ▢ 2 tbsp Garlic , minced
- ▢ 1 cup Riced Cauliflower
- ▢ 1 cup zucchini
- ▢ 1/2 cup diced tomatoes
- ▢ 1 1/2 cups Mexican Blend Shredded Cheese
- ▢ 1/4 cup olives
- ▢ 2 tbsp cilantro
- ▢ 2 tbsp green onions , diced
Instructions
- Preheat the Oven. Preheat your oven to 375°F.
- Prepare the Meat Layer. Brown the ground beef in a skillet until fully cooked. Drain excess fat. Add the onion, bell pepper, and garlic to the skillet. Sauté until the vegetables are tender. Stir in the taco seasoning and a splash of water. Allow the mixture to simmer for a few minutes until the flavors meld.
- Assemble the Casserole. In a greased 9x13-inch baking dish, spread the cooked meat mixture evenly as the first layer. Spread the riced cauliflower evenly over the meat layer. Layer the diced zucchini on top of the cauliflower. Scatter the diced tomatoes over the zucchini.
- Add the Cheese Layer. Sprinkle the shredded cheddar cheese over the vegetable layer, creating a generous and even covering.
- Bake and Serve. Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through. Once baked, remove the casserole from the oven and let it rest for a few minutes before slicing. Garnish the casserole with black olives, cilantro, and green onions.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
