Low-Carb Chorizo Chili DogsCelebrate summer with some low-carb, keto-friendly chorizo chili hot dogs. Using our Sola low-carb hot dog buns and a delicious mix of our favorite chorizo with chili. You won't be left wanting more.
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesPreparation time: 15 minutes
Cooking time: 2 hours 40 minutes
Total time: 2 hours 55 minutes
Makes: 8 (Save half the chili for another day)
Ingredients8 All-Beef Hotdogs
8 Sola Hotdog Bun’s
½ Yellow Onion, finely chopped
1 tbsp Extra Virgin Olive Oil
1lb Ground Chorizo
1lb Ground Beef
2 Yellow Onions, finely chopped
2 Garlic Cloves, crushed
2 tsp Taco Seasoning
1 tsp Ground Cinnamon
1 tsp Red Chili Flakes
2 tbsp Tomato paste
1 can Diced Tomatoes
2 cups Beef Stock, heated
1 dried Ancho Chili
Directions1. For the chili, add the oil to a large Sauté Pan, add the chorizo and fry for 5 minutes, until cooked. Once cooked transfer the Chorizo with a slotted spoon to a plate covered in paper towels.
2. Next add the beef to the same pan, leaving the chorizo oil in the pan, and cook for 5 minutes, until golden brown, then add in the chorizo.
3. Then add in the onion and cook for 10 minutes, until caramelized. Add the garlic and spices and cook for 2 minutes. Add the tomato paste, then pour in the chopped tomatoes and hot beef stock; bring to a simmer. Last drop in the ancho chili and simmer gently for 1 hour 30 minutes, stirring occasionally.
4. Preheat the grill or a grill pan to medium-high heat. Grill the hotdogs for 4 minutes on each side, until cooked through. Then lightly toast the cut side of the rolls on your grill or in the oven.
5. To assemble, spread the insides of each roll with yellow mustard and then add your hotdog on top. Spoon over some of the chili and serve with plenty of chopped onion and cilantro. Enjoy!