low-calorie chili cheese dog

I’m currently in a calorie-deficit, and in my effort to get creative with recipes (since I get bored with food easily), I decided to make a low-calorie chili cheese dog.

It turned out to be incredibly delicious while still packing over 30g of protein. The recipe makes about 4-5 hot dogs and yields 6-8 servings of chili.

I'll list the precise macros for one hot dog below.

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Low-Calorie Chili Cheese Dog

Yield 6-8

By Denise

Prep time

1 Hour

Cook time

35 Min

Inactive time

20 Min

Total time

1 H & 55 M

Packing in 33.5g of protein. The recipe makes about 5-6 hot dogs and yields 6-8 servings of chili.

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Ingredients

Beef Chilli

• Lean Ground Beef, 448g
• shallot, or small onion, diced
• garlic cloves, 3
• Crushed tomatoes, 771 grams
• Kidney Beans, 251 grams
• Tomato paste, 2 tablespoons
• Chili seasoning, 2 tablespoons
• Cumin, 2 tablespoons
• Paprika, 2 tablespoons
• Chili powder, 1 tablespoon
• White granulated sugar, 2 teaspoons
• Salt and pepper to taste

Assembling the hot dog

• Low-calorie roll, Old Thyme 1
• Beef Chili, 151 grams
• Hot Dog, Chicken Frank, 1
• Shredded Cheese, 28 grams
• Scallions, for garnish

Instructions

Beef Chilli

1. In a large pot or Dutch oven, cook the lean ground beef over medium heat and season with salt and pepper. Break it up with a spoon as it cooks, until it’s browned and fully cooked through (about 5-7 minutes). If there’s excess fat, drain it off.
2. Remove from the pot and set aside.
3. In the same pot, use light cooking spray and add in your onions and garlic. Cook until fragrant, 30 seconds.
4. Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color and flavor.
5. Sprinkle in the chili seasoning, cumin, paprika, and chili powder. Stir well to coat the onions evenly with the spices, cooking for another 2 minutes to release the aromas.
6. Pour in the crushed tomatoes and kidney beans. Stir everything together to combine.
7. Add the white granulated sugar, and then season with salt and pepper to taste.
8. Bring the chili to a gentle simmer. Lower the heat to medium-low, cover, and let it cook for about 20-30 minutes, stirring occasionally. This allows the flavors to meld together and reduce any water content.
9. Around the 15 minute mark, add back in the beef to allow the flavors to deepen.
10. Continue to reduce until the consistency has become thick and liquid has reduce by 75% or more.
11. Taste the chili and adjust the seasoning if necessary, adding more salt, pepper, or chili powder according to your preference.

Assembling the Chilli Dog

1. Prepare the low-fat or chicken hot dog according to package instructions. You can grill, boil, or microwave it depending on your preference.
2. Lightly toast the hot dog bun, either in a toaster oven or on a grill, until it’s warm and slightly crispy.
3. Place the cooked hot dog inside the warmed bun.
4. Spoon a generous amount of the lean beef ground chili over the hot dog, making sure to cover it well.
5. Sprinkle 1-2 tablespoons of reduced-fat shredded cheddar cheese over the chili. The warmth of the chili will help melt the cheese slightly.
6. Add any additional toppings you like, such as chopped onions, diced jalapeños, mustard, or a dollop of light sour cream.
7. Serve your low-calorie chili cheese dog immediately, while the chili is hot and the cheese is melted.

Nutrition Facts

Calories

339

Fat

6.9 g

Sat. Fat

1.6 g

Carbs

38.1 g

Fiber

11.8 g

Sugar

6.1 g

Protein

33.5 g

These macros are per 1 chili dog.

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Tag @babycocinera #babycocinera

Hi, I’m Denise!

I'm a Product Designer turned home chef. With professional training in both fields, I bring creativity and precision to the kitchen.

Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.

I can help you cook and conquer kitchen challenges for amazing meals.

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