You can find chili cheese dogs on many restaurant menus, including A&W, Burger King, Dairy Queen and Wendy’s. This is my reinvention of those dogs— casserole style. This recipe is so good, there’s no need for a hot dog bun. It makes great leftovers, too!

prep time: 10 minutes

cook time: 40 minutes

yield: 4 servings

INGREDIENTS 

• 1 pound ground beef
• 1 large bell pepper (any color), diced
• ½ cup diced onions
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh preferred)
• 1 cup tomato sauce
• 1 cup beef bone broth, homemade (here) or storebought
• 1 teaspoon fine sea salt
• 2 teaspoons chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon ground black pepper
• 2 teaspoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here) (optional)
• 8 uncured hot dogs (see note), sliced lengthwise down the middle and then cut in half
• 1 cup shredded Monterey Jack or cheddar cheese

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. In a large cast-iron skillet or other oven-safe skillet, cook ground beef, bell pepper, onions, and garlic over medium heat, breaking up the beef, until the meat is cooked through (about 5 minutes).
3. Add diced tomatoes, tomato sauce, beef broth, salt, spices, and sweetener (if using). Simmer, uncovered, for 20 minutes.
4. Lay the hot dog slices on top of the casserole mixture in the skillet. Cover the entire mixture with shredded cheese.
5. Transfer the skillet to the oven and bake for 15 minutes or until the cheese is bubbly and melted.
6. Serve hot and enjoy!
7. Store extras in an airtight container in the refrigerator for up to 3 days.
8. To reheat, place the casserole in a baking dish and heat in a preheated 350°F oven for a few minutes or until warmed through.

NOTE

• I prefer Applegate Farms organic hot dogs.