Starting off the new year with some Hot Dog Chili! Low carb, incredibly versatile, and great for cold winter weather!
There are so many options for this chili that it really can appeal to almost everyone.
I got this idea from the cookbook, Primal Cravings, but I have changed quite a bit of the original recipe. I love Trader Joe’s Salsa Verdi, so I threw that in instead of stewed tomatoes. There is tomato sauce in the recipe as well, so it has plenty of that tomato flavor, but not a lot of tomato chunks. This is SO easy to make, and my husband loves it leftover to take for lunches. Obviously, it is packed with a lot of protein, but I love the addition of the soft egg on top. It was a perfect!
1.25 lbs ground beef
1 lb uncured hot dogs
1 jar Trader Joe’s Salsa Verde
1 1/3 cup tomato sauce
3 large cloves garlic
1 1/4 tsp ground cumin
1 4oz can chopped green chilis
In a large pot or skillet, brown the beef and hot dogs. Add remaining ingredients and simmer for 15 minutes over medium heat. Top with any of the optional ingredients.
Pressure Cooker Method:
Brown the beef on the “browning” setting of the pressure cooker. Add hot dogs and garlic, and stir for a few minutes. Add remaining ingredients, stir. Set the cooker to “high pressure” for 10 minutes. That’s it!