This is one of my boys’ favorite meals. If your family enjoys this dish as much as we do, I suggest making a
double batch of the chili to store in the fridge or freezer. I also keep keto hot dog buns in the freezer for easy meals. All you have to do is heat up a hot dog and heat up the chili and ta-da—dinner is ready in an instant! Plus, the chili tastes even better left over.
prep time: 10 minutes (not including time to make buns)
cook time: 40 minutes
yield: 6 servings
INGREDIENTS
- 1 pound ground beef
- ¼ cup chopped onions
- 1 cup tomato sauce
- 1 large tomato, diced, with juices
- 1 green chile pepper, chopped
- ½ cup beef bone broth, homemade (here) or storebought
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon dried ground oregano
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 6 hot dogs
- 1 batch oblong Keto Buns (here)
- additional toppings (optional)
- Shredded sharp cheddar cheese (omit for dairy-free)
- Sour cream (omit for dairy-free)
- Sliced green onions
PREPARATION
- Cook the ground beef with onions in a stockpot over medium heat, stirring often to break up the meat, until evenly browned, about 7 minutes.
- Pour in the tomato sauce. Add the diced tomato (with juices), chile pepper, and beef broth and stir to combine. Season the meat mixture with garlic, chili powder, oregano, cumin, paprika, salt, black pepper, and cayenne. Stir to blend, then cover and bring to a simmer over medium heat. Once at a simmer, reduce the heat to low and continue to simmer, covered, for at least 30 minutes, stirring occasionally.
- While the chili is simmering, cook the hot dogs: boil for 3 minutes or grill for about 3 minutes.
- Slice the buns in half and fry them in a hot greased skillet over medium-high heat until golden brown, about 1½ minutes. Place a hot dog in each fried bun. Top with ¼ to ½ cup of chili and garnish with additional toppings, if desired.
- Serve fresh. Store extra chili in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months. Reheat the chili in a pot on the stovetop over medium heat. Reheat the buns and hot dogs in a preheated 350°F oven for 3 minutes or until warm, then assemble the chili dogs as directed above.
