Low Carb Coney Island Chili Dog Recipes

ORIGINAL CONEY ISLAND CHILI

Steps:

• 1. Brown ground chuck in a skillet. Drain approximately half the residual oil. Add ground pepperoni and grated onion and brown for another minute or two.
• 2. combine in kosher salt, brown sugar, chili powder, cumin, celery seed, cayenne and combine to meat mixture.
• 3. Reduce heat and add tomato paste, liquid smoke and V8 juice and bring to a simmer.
• 4. When chili has come to a low bubbling simmer, add cornmeal and cook low and slow for another 15 minutes.
• 5. Ladle over hotdogs or grilled burgers. This is a welcome sauce for grated sharp cheddar cheese and minced onions, but a true Coney Dog uses classic yellow mustard and a sprinkling of onions. Enjoy!

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.

CONEY ISLAND HOT DOG CASSEROLE

Steps:

• In a large skillet, brown the ground beef over medium-high heat, breaking up as fine as possible. Stir in tomato sauce, tomato paste, water, ketchup, onion flakes, sugar, chili powder, mustard, cumin, salt, pepper and celery seed. Heat to boiling. Reduce heat; simmer uncovered 15 minutes stirring frequently to prevent sticking.
• Cut buns and hot dogs into bite-sized pieces; spread on the bottom of a 9x13-inch baking dish coated with nonstick cooking spray.
• Spoon sauce mixture over top; sprinkle with onions and cheese.
• Bake at 350° for 30 minutes.

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 CHILI-DOG CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Remove biscuits from package and lightly press into the bottom and slightly up the sides of a lightly greased 9 x 13-inch baking dish.
• Place biscuits in oven and bake for 10 minutes.
• In bowl, combine chili, hot dogs, cheese and onion.
• Remove biscuits from oven and top with chili mixture.
• Return to oven and continue baking for an additional 12 to 15 minutes or until biscuits are golden brown and filling is hot.
• Cut casserole into squares and serve immediately.

CONEY ISLAND CHILI DOG SAUCE

Steps:

• Brown ground beef in a skillet, adding onions halfway through. Add minced garlic when meat is nearly done.
• Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.
• Serve over hot dogs, Coney Island style! Top with shredded sharp cheddar if desired.