Low Carb Chili Dog Bake

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 medium or 110g

• Chili powder

  Spices

  2 tsp or 5g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Worcestershire sauce

  1 tsp or 6g

• Tomato sauce

  No salt added

  1 cup or 245g

• Tomato paste

  Canned, without salt added

  1 tsp or 5g

• Water

  Plain, clean water

  1 cup or 237g

• Beef and pork frankfurter

  8 frankfurter or 360g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. In a large skillet over medium-high heat, cook the ground beef with the chopped bell pepper, minced garlic, and about two-thirds of the chopped onion until the beef is browned. Drain off excess fat.
2. Stir in the chili powder, cumin, salt, pepper, Worcestershire sauce, tomato sauce, tomato paste, and water. Bring to a simmer and cook gently for about 30 minutes, stirring occasionally.
3. Heat the oven to 400°F. Slice each hot dog lengthwise, then cut in half. Arrange the pieces, cut sides up, in a 7×9-inch casserole dish.
4. Spoon the chili over the hot dogs, sprinkle with cheddar, and top with the remaining chopped onion. Bake at 400°F for 15–20 minutes, until hot and bubbly.