Low Carb Coney Island Chili Dog Recipes

CONEY ISLAND CHILI DOG PIE (LOW CARB)

Steps:

• Brown the ground beef and season with onion powder, chili powder, cumin salt and pepper.
• Stir in the mustard, hot sauce, tomato sauce and sliced hot dogs.
• Spread in a greased large pie plate; stir in half of the cheese.
• Beat the eggs well; whisk in the mayonnaise then the cream. Beat well until smooth. Stir in the remaining cheese.
• Pour over the meat mixture and spread evenly. Bake at 350º 30-35 minutes.
• Let stand 10 minutes before cutting.

LOW CARB CONEY ISLAND CHILI DOG

Steps:

• For the "rice", trim leaves and most of the tough stalks of the cauliflower, then coarsely chop into manageable pieces that will fit the feed tube of your food processor.
• Using the grating disk, process the cauliflower; put in a 2 1/2 quart casserole with a lid.
• Add 2-4 tablespoons of water, cover and microwave on HIGH 8-14 minutes.
• Stir every 4-5 minutes and check for doneness.
• When tender, but not mushy, add some butter; season with salt and pepper to taste.
• For the Coney Island Chili Dog, brown the ground beef; drain fat.
• Stir in tomato sauce, tomato paste, mustard, seasonings and water.
• Add hot dogs, if using.
• Cover and simmer 10-15 minutes.
• Mix chili into the "rice"; add stir in cheese.
• Bake, uncovered, at 350ºF about 20 minutes or microwave, covered, on MEDIUM about 10 minutes, until hot and bubbly.

CONEY ISLAND CHILI DOGS

Steps:

• In a large pot over medium heat, brown the ground beef stirring constantly to break up all the clumps into fine pieces.
• Add the chili sauce, chili seasoning, water, Worcestershire, mustard and onion powder. Bring to a boil, lower the heat, and simmer for 30 minutes.
• Meanwhile, boil the hot dogs according to package instructions. Place hot dogs in buns, top with chili, cheddar cheese, and chopped white onion. Serve with Spicy Fries.
• Preheat oven to 450 degrees F.
• Combine taco seasoning and salt; set aside.
• On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes and season with the spicy salt mixture. Serve with chili dogs.

CHILI CONEY DOGS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings., Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.

CONEY ISLAND HOT DOGS

Steps:

• Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.
• Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
• Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.
• Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
• Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.

CONEY ISLAND HOT DOG CHILI SAUCE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, tomato paste, pickle relish, onion, Worcestershire sauce, mustard, chili powder, salt, and sugar; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 30 minutes.