Carnivore Chili Dogs
Once I found reliable brands of sugar-free hot dogs, I was unstoppable: I pan fried them for frittatas, rolled them up in egg wraps, and chopped them up to add to carnivore pizza. So a chili dog was the next logical step. The challenge was creating a satisfying chili sauce without plants, but after some experimentation, I hit upon a flavorful and fairly easy method. The recipe calls for canned beef, and this is critical - the texture, flavor, and fat to protein ratio of Keystone ground beef is perfect for making this chili.
To make the buns properly, you’ll need a shaped pan - this is the one I bought, but there are many good options. The dough mixture is an egg white base and easily prepared in a stand mixer.
If you have any questions about the recipe, feel free to e-mail me or shoot me a message on Instagram!
Hot Dog Buns
1 1/2 cups egg white powder
1 1/2 cups water
1/2 teaspoon cream of tartar
Pinch of salt
2 (7 oz each) packets unflavored gelatin
2 tablespoons melted butter
Hot Dogs
One pack of sugar-free hot dogs such as Applegate or Teton
Chili Sauce
28 oz can Keystone ground beef
1/4 cup egg white powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon smoked Hungarian paprika
1/2 teaspoon cayenne pepper powder
For the hot dog buns:
Combine the water, egg white powder, cream of tartar, and salt in large mixing bowl. Use stand or hand mixer to whip until stiff.
Use a silicone spatula to stir in gelatin and butter until thoroughly combined.
Place mixture into hot dog bun pans. Note that the batter does not rise much, so the shape you form before placing the mixture in the oven is the form you’ll get when you’re finished. If you don’t have a hot dog bun pan, you can use a loaf pan and cut it into shapes later.
Bake at 325° F for 25 minutes. Turn off oven and allow buns to cool for 5-10 more minutes, then remove from the oven and allow to cool completely.
For the hot dogs:
Grill or pan fry the hot dogs to heat them up. That was easy!
For the chili sauce:
Empty canned beef into frying pan, stirring the tallow until melted.
In a small mixing bowl, combine egg white powder and all seasonings, stirring to mix thoroughly.
Sprinkle the dry mixture on top of the ground beef and stir to combine. Bring the mixture to a gentle simmer and continue stirring until thickened, about 10 minutes. Remove from heat and allow to cool slightly before serving.
Toast the buns if desired, then assemble the hot dogs and chili sauce. Adding shredded cheese to the top is always an option!
