Keto Chili Coney Hot Dogs
Nothing says “American classic” like a hot dog! Keto American recipes on Carb Manager like this one take nostalgic comfort food and put a little twist on it to make it lower in carbs. These Keto chili coney dogs remove the bun and give you an extra dog for your meal. A coney dog is loaded up with beef chili and then topped with mustard and sometimes onions. Instead of using chopped onions (which will add more carbs to your meal), add a little onion powder to your chili for the same flavor. If you don’t like mustard, you can omit that from your hot dog too. If you want to add ketchup, make sure to pick a sugar-free variety.
How to Make It
Step 1
To make the chili, break up ground beef in the bottom of a pot on the stove. Stir the olive oil, salt, pepper, onion powder, garlic powder, chili powder, and paprika into the ground beef. Then, heat the beef over high heat while stirring until the meat browns.
Step 2
Reduce the heat to its lowest setting, then stir tapioca flour into the beef. Make sure the beef is coated in flour, then pour beef broth into the pot. Cover the pot, bring the broth to a boil, then simmer the pot on the lowest heat setting possible. Let the chili cook without a lid until it reduces to a thickened stew-like consistency.
Step 3
Set the chili aside to cool for a little bit and thicken. Prepare hot dogs in your preferred style (boil, grill, fry, etc). When they’ve cooled down, butterfly both of them and arrange them on a serving plate. Ladle the chili into each butterflied hot dog, letting any excess spill over the dogs. Drizzle mustard across the chili coney dogs to complete the dish.
Ingredients
- Ground beef
4 oz
- Olive Oil
0.25 tsp
- Salt
0.13 tsp
- Black pepper
0.13 tsp
- Onion powder
0.13 tsp
- Garlic powder
0.13 tsp
- Chili powder
0.25 tsp
- Paprika
0.5 tsp
- Tapioca Flour
0.5 tsp
- Beef broth
0.33 cup
- Hot dog
2 regular – 10 per pound
- Mustard
0.5 tsp