Chili Cheese Dog Casserole – Low Carb Keto Casserole Recipe

Ingredients

• 1 lb Ground Beef (80% lean, preferably grass‑fed)
• 2 Green Onions (Trimmed and diced)
• 0.5 cup Bell Pepper (Diced; any color)
• 1 tsp Salt (Kosher or table salt)
• 0.5 tsp Ground Black Pepper (Freshly ground if possible)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tbsp Sugar Substitute (Erythritol or monk fruit blend, measured like sugar)
• 1 tsp Vinegar (Apple cider vinegar works well)
• 1 tbsp Worcestershire Sauce
• 0.33 cup Zero Sugar Ketchup (About one‑third cup; any brand without added sugar)
• 1 tsp Yellow Mustard
• 4 All‑Beef Hot Dogs (Nathan's or Hebrew National; slice lengthwise then into 1‑inch pieces)
• 8 oz Shredded Cheddar Cheese (Sharp cheddar, divided into two 4‑oz portions)
• 0.5 cup Raw Onion (Diced; white or yellow onion)
• 1 cup Sauerkraut (Drained well)
• 2 tbsp Dill Relish (Not sweet relish)

Instructions

1. Brown Beef and Vegetables

   Heat a sauté pan over medium‑high heat. Add the ground beef, breaking it up with a spatula. When the beef starts to release fat, add the diced green onions and bell pepper. Continue to stir‑break the meat until the beef is fully browned and the vegetables are softened.

   Time: PT7M

   Temperature: Medium‑high

2. Season and Simmer Chili

   Drain excess fat from the pan, then return the beef mixture to the pan. Reduce heat to medium‑low and stir in salt, ground black pepper, garlic powder, onion powder, sugar substitute, vinegar, Worcestershire sauce, zero‑sugar ketchup, and yellow mustard. Cook, stirring constantly, for about three minutes until the sauce thickens slightly.

   Time: PT3M

   Temperature: Medium‑low

3. Slice Hot Dogs

   Place the all‑beef hot dogs on a cutting board. Slice each hot dog lengthwise, then cut the halves into 1‑inch pieces.

   Time: PT2M

4. Assemble the Casserole

   Preheat the oven to 400°F. Spread the sliced hot dogs evenly across the bottom of an 8×11 inch casserole dish. Sprinkle 4 oz of shredded cheddar cheese over the hot dogs. Pour the prepared chili sauce over the cheese, spreading it evenly. Scatter the diced raw onion, then layer the drained sauerkraut, followed by the dill relish. Top with the remaining 4 oz of shredded cheddar cheese.

   Time: PT5M

5. Bake

   Place the assembled casserole in the middle rack of the preheated oven. Bake for 12‑15 minutes, or until the top cheese is melted, bubbly, and lightly golden.

   Time: PT15M

   Temperature: 400°F

6. Cool and Serve

   Remove the casserole from the oven and let it rest for about five minutes. This allows the sauce to set and makes slicing easier. Serve hot.

   Time: PT5M

Nutrition Facts

Calories

840

Protein

40 g

Carbohydrates

4 g

Fat

44 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground bison
• Instead of Green Onions: Chives, Scallions
• Instead of Bell Pepper: Poblano pepper, Anaheim pepper
• Instead of Salt: Sea salt, No‑salt seasoning
• Instead of Ground Black Pepper: White pepper, Pepper blend
• Instead of Garlic Powder: Fresh minced garlic, Garlic salt (reduce added salt)
• Instead of Onion Powder: Finely minced fresh onion, Shallot powder
• Instead of Sugar Substitute: Stevia blend (adjusted to 1 tsp), Allulose
• Instead of Vinegar: White wine vinegar, Lemon juice
• Instead of Worcestershire Sauce: Soy sauce (use low‑sodium), Tamari
• Instead of Zero Sugar Ketchup: Regular ketchup (reduce other sweeteners), Tomato paste mixed with water and spices
• Instead of Yellow Mustard: Dijon mustard (use half amount), Spicy brown mustard
• Instead of All‑Beef Hot Dogs: Beef bratwurst, Turkey hot dogs (check for carbs)
• Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican blend cheese
• Instead of Raw Onion: Green onion, Shallots
• Instead of Sauerkraut: Kimchi (adjust for spice), Pickled cabbage
• Instead of Dill Relish: Chopped fresh dill, Dill pickle spears (finely diced)

Equipment Needed

• Sauté Pan
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cup
• 8×11 Inch Casserole Dish
• Oven
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Brown the ground beef until fully cooked and slightly caramelized.
• Season the chili sauce with the correct balance of spices and sugar substitute.
• Evenly layer hot dogs, cheese, chili, onions, sauerkraut, and relish in the casserole dish.
• Bake at 400°F until the cheese is melted and the top is bubbly.

Chef Tips from the Video

• Use a high‑quality zero‑sugar ketchup to keep the carb count low while preserving classic flavor.
• For extra tang, add a splash of hot sauce to the chili sauce before baking.
• If you like extra crunch, sprinkle a handful of crushed pork rinds on top before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly with foil and place in a freezer‑safe bag; keep for up to 2 months. Thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chili sauce a day ahead and refrigerate; reheat briefly before assembling.
• Assemble the casserole, cover, and refrigerate up to 24 hours before baking; add 5 extra minutes to bake time.
• Freeze the unbaked casserole tightly wrapped; bake from frozen, adding 10‑15 minutes to the baking time.

Frequently Asked Questions