How to Make Chili Dogs

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 or store-bought
• 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

• Shredded sharp cheddar cheese (omit for dairy-free)
• Sour cream (omit for dairy-free)
• Sliced green onions

1. In a stockpot over medium heat, cook the ground beef with the onions, 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.
2. Season the meat mixture with the 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. The longer the chili simmers, the better it will taste. After 30 minutes, taste and add more salt, pepper, and chili powder, if desired. Remove from the heat.
While the chili is Simmering, Make the Hot Dogs
3. Bring a pot of water to a boil. Place the hot dogs in the boiling water and cook for 3 minutes or until heated through. Alternatively, you can grill the hot dogs for about 3 minutes.
4. To assemble the chili dogs, slice the buns in half. Place the buns on a hot greased skillet over medium-high heat and fry until golden brown, about 1½ minutes. Place a hot dog in each fried bun. Top with ¼ to ½ cup of chili, then garnish with additional toppings, if desired.
5. The chili dogs are best served fresh, but any extra chili can be stored 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.