New Coney Island Pretzel & Bagel Dogs

Keto Chili Dog Skillet

No carbs? No problem! You and the whole family will love this keto-friendly hot dog skillet bake, which combines the savory, spicy flavors of chili with Nathan’s Famous Beef Franks, all topped off with a delicious layer of melted cheese.

60 Mins 6-8 servings


  • 1 pound lean ground beef
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar (or sugar substitute)
  • 1 cup tomato sauce
  • 1 cup water
  • 1 cup cheddar cheese, shredded
  • Sliced scallions, for serving


Step 1

Preheat oven to 400°F. Slice hot dogs on the bias into 1/2” slices.

Step 2

Combine beef, remaining onion, garlic and jalapenos in a large oven-safe skillet over medium-high heat. Cook, breaking up beef with a spoon, until beef is browned, about 10 minutes. Drain fat from skillet.

Step 3

Return to the skillet to heat and stir in chili powder, cumin, salt, sugar, tomato sauce and water. Bring to a simmer, reduce heat to medium-low and continue to simmer for 30 minutes, stirring occasionally.

Step 4

Stir hot dogs into chili mixture and top with cheddar cheese. Bake skillet for 10 to 15 minutes, until the cheese is melted and bubbling. Top with scallions and serve.


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