Low Carb Chili Dog Casserole combines all-beef hot dogs, a savory chili, and melted cheddar for a comforting, bun-free twist on a classic favorite.
This simple, family-friendly casserole is keto-friendly and gluten-free. It’s a great low-carb option that still delivers the satisfying flavors of a traditional chili dog—without the bun.
Since reducing my carbohydrate intake, I’ve felt better and dropped a few pounds. Starchy treats like bread and pastries are tempting, so keeping meals that feel like comfort food is key. This Low Carb Chili Dog Casserole fits that need perfectly: hearty, filling, and easy to prepare.
How to make Low Carb Chili Dog Casserole
- Brown the ground beef with the chopped onion and green pepper in a large nonstick skillet, breaking the meat into crumbles as it cooks.
- Add minced garlic, cumin, and chili powder and cook for another minute to bloom the spices.
- Stir in tomato sauce, tomato paste, beef broth, Worcestershire sauce, salt, pepper, and a touch of brown sugar erythritol for a hint of sweetness. Simmer the mixture for about 20 minutes to develop flavor.
- Cut each hot dog lengthwise (or halved lengthwise) and arrange them in a lightly greased 7×11-inch casserole dish (a 9×13 works fine, too).
- Pour the chili mixture over the hot dogs and top with shredded sharp cheddar cheese.
- Bake at 400°F (200°C) for 15–20 minutes, until the cheese is melted and the casserole is hot and bubbly.
Serve with sugar-free ketchup, sour cream, or chopped onions if you like. This casserole is filling enough to pair with a simple green salad for a complete meal.
More low-carb casserole ideas
- Crock Pot Low Carb Pizza Casserole
- Low Carb Philly Cheese Steak Casserole
Low Carb Chili Dog Casserole
Low Carb Chili Dog Casserole is a delicious mixture of all-beef hot dogs, chili, and cheese. You’ll never miss the bun!
Main Course
Southern
casserole, keto
10 minutes
40 minutes
50 minutes
6
525 kcal
Ingredients
- 1 pound ground beef
- 1 cup chopped onion
- 2/3 cup chopped green bell pepper
- 2 garlic cloves minced
- 2 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons Worcestershire sauce
- 1 tablespoon brown sugar erythritol (Swerve or similar)
- 1 (8-ounce) can tomato sauce
- 1 tablespoon tomato paste
- 1/2 cup beef broth
- 8 beef hot dogs
- 1 1/2 cups shredded sharp cheddar cheese
Instructions
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Preheat oven to 400°F and lightly grease a 7×11-inch casserole dish (a 9×13-inch will also work).
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In a large nonstick pan over medium-high heat, cook ground beef with the onion and green pepper until the beef is cooked through, breaking it into crumbles as it cooks.
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Add garlic, cumin, and chili powder and cook for 1 minute more.
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Stir in salt, pepper, Worcestershire sauce, brown sugar erythritol, tomato sauce, tomato paste, and beef broth. Reduce heat and simmer for about 20 minutes.
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Cut each hot dog in half lengthwise and arrange them in the prepared pan. Spoon the chili mixture evenly over the hot dogs.
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Top with shredded cheddar and bake 15–20 minutes, until hot and bubbly. Serve warm.
Nutritional info is provided as a guide only and can vary based on products and cooking methods used.
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