Description
Low Carb Chili Dog Casserole–no need to say goodbye to chili dogs just because you’re eating low carb!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400 degrees F.
- 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.
- 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.;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.;Bake at 400 degrees F for 15-20 minutes.