Low Carb Chili Cheese Dog Bake
Ingredients
Instructions
  1. Chili Sauce: Sauté meat, garlic and onions till browned. Drain the grease from the pan. Add all the spices and stir well. Keep stirring until fragrant, being careful not to burn them. Then add in the tomato paste, ketchup and water. I added a little more water, until it was the consistency I liked. Cook over super low heat for 3-4 hours. Make sure to watch it so it doesn’t dry out and stick. Once it was finished cooking, I use a immersion hand blender to make it a finer consistency. Once the chili is ready, you can start assembling the casserole.
  2. Preheat the oven to 350.
  3. Placed sliced hot dogs on the bottom of the casserole dish. Add half of the chili in a layer on top of the hot dogs. And top the chili with one cup of cheese. Do another layer with the remaining chili.
  4. In a separate bowl beat eggs, then add mayonnaise and heavy whipping cream. Stir until smooth and pour on top of the chili.
  5. Top with remaining cheese and bake for 30 minutes or until cheese begins to brown.