Live Real. Eat Real.

Chili Dogs

Well, I made it through Day 1 of the Whole30 without a hitch.  I really appreciate the show of support on yesterday’s post!  Thank you all so much.  (And thank you, TC, for replying to the comments. :) )  Someone asked if I was going to post what I eat every day and, much to my surprise, Beloved said I should.  So I guess I will.

Breakfast was two cups of coffee with coconut milk, no stevia.   I’m often not hungry until much later in the morning, so that was it – just the coffee.

Lunch was 3 eggs, scrambled in coconut oil, and the last handful of cherries that never got made into a relish because I ate them all.  Ahem.

Dinner was this.  Now, I will confess to wondering if I should go this route for dinner, especially on Day One.  Da Rools specifically say “No paleofying of ‘junk food.'”  However, they also allow a certain amount of “processed meats” – ham, bacon and lunch meat IF it is made without  sugar, preservatives or other nasty things like carageenan.  Since Applegate Farms makes a wonderful uncured grass-fed beef hot dog without any sugar or fillers – it’s just beef and spices – I’m going to give them a green light for the next 30 days, at least occasionally.  And why not top those hot dogs with a healthy, delicious, homemade hot dog chili?  I mean, really – no one would blink an eye if I’d had a bunless burger for dinner.  Or chili.  So, after hemming and hawing over the it, I decided to go ahead.

So I did.

And it was wonderful.

I ate just one hot dog topped with maybe 1/4 cup of the sauce, some Gulden’s Spicy Brown Mustard (it contains no sugar) and some chopped onion, along with one small Japanese sweet potato that I cubed and roasted in some coconut oil.  Again, it was wonderful.

Chili Dogs

Chili Dogs

5.0 from 3 reviews
Chili Dogs
 
Serves: 8
Ingredients
  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 can (6 oz) tomato paste
  • 2 cups water
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon prepared mustard
  • 1 1/2 teaspoons kosher or sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 8 Applegate Farms Uncured Grass Fed Beef Hot Dogs
Instructions
  1. Brown the ground meat in a 12" skillet over medium-high heat, breaking it up as much as possible. Once the beef has begun to render out some of the fat, add the onion and continue cooking until the onion is soft and the meat is cooked through. Add the garlic and cook for one minute more.
  2. Reduce the heat to low and stir in the tomato paste, prepared mustard and water, then stir in the chili powder, paprika, cumin, salt and pepper. Taste and adjust seasonings as necessary. Simmer, uncovered, until the
  3. mixture thickens, about 20 minutes, stirring occasionally.
  4. Bring 1 quart of water to a boil in a large saucepan. Drop in the hot dogs and cook until they plump up and are heated through, 3 to 5 minutes.
  5. Serve the hot dogs with the chili sauce and additional mustard and chopped onion, if desired.
  6. Nutrition (per serving): 295 calories, 20.4g total fat, 72.5mg cholesterol, 946.6mg sodium, 451.6mg potassium, 7.3g carbohydrates, 2.1g fiber, 3.5g sugar, 18.7g protein

 


25 comments

I don’t like commercial processed meats at all. Fortunately, my uncle is a 4th-generation butcher/sausagemaker. I just returned from a trip up north to visit him and other relatives and returned with a cooler full of his venison bratwurst and summer sausage. (Although there are several bacon makers who are excellent – have you tried Father’s Bacon in Tennessee? You can order online.)

We also load up on the steak and llama chops from the small butcher housed in the building that used to be my grandfather’s auto repair shop. The beef and llama come from local very small farms where the animals die of sheer happiness to be living in a place so beautiful.

Jan says:

Llama?? I have not tried llama. Now I want to.

All of our ham/bacon/sausage is made from the pastured hogs we buy, and is cured/smoked to our specifications. I can’t eat any other kind any more.

TC says:

I’d be interested in trying llama.

TC says:

No problem, Jan! Always glad to leave commentary when I feel up to responding.

One thing I noticed you didn’t post was about your exercise. At least let us know if you’re walking or something, so we know how many burpees Im going to end up doing. :D

TC says:

By the way, Im totally making this soon (probably this weekend). It looks delicious (and I’m sure it was)!

Jan says:

I’m sorry – I did forget to mention that I walked yesterday (I did what you suggested and walked around the block several times).

I thought about you when I was making these – I almost called you up and invited you over, but you’d just told me about your winner winner chicken dinner. :P

TC says:

Thats 1!

Keep it up, Jan! Every time you do some kind of exercise, its progress. The more you do it, the more routine it will become. One of the many aspects of Crossfit that I enjoy is that the workouts are always challenging. When it stops becoming challenging, its not any fun. Exercise should be fun, otherwise you fall into the trap that most do when exercising: “this sucks” and therefore you don’t want to do it. Embrace the SUCK.

Continue to chase (and ultimately OWN) the challenge. You’re doing great!

Lisa says:

I think it’s so Jan, to kick off a Whole Anything with a chili dog. Always just a a tiny bit subversive:)

I may be wrong, but I think the Whole9 team would give this a thumbs up! I know I do! :-)

Jessica says:

The recipe instructions mention water, but the ingredients list doesn’t say how much?

Thanks!!

Jan says:

Oops! Sorry about that. Two cups of water; it’s been added to the list of ingredients.

Dana Zia says:

I’m doing the whole 30 thing too! Gee I wonder how many of us are? I’ll be by more often this month!

Now you’ve made me REALLY hungry!

Dusty says:

I’m doing the Whole30 thing too and made this tonight with a buffalo dog (nothing bad in it). I put it on some shredded cabbage and other vegies and added some fresh tomatoes & green onion on top. It was fantastic – loved it.

Mary says:

FABULOUS! I made this for my son’s 3rd Birthday and it was a big hit. A friend of mine adapted it to a non-paleo meal (with beans and jalapenos) and won a chili cook-off the next day!

[...] never actually eaten this kind of chili, so I basically made and tweaked a double batch of my hot dog chili.  My excuse for this, besides the fact that it’s easy and pretty darn tasty, is that I had a [...]

Melon Salad says:

[...] on plan all weekend, including dinner with Jolly, The G Man and my in-laws last night – chili dogs, watermelon, a tomato-cucumber salad, deviled eggs.  Breakfast Saturday was eggs scrambled in [...]

[...] Chili have been huge hits with him. Heck, even his friends will eat things like Whole30-complaint Chili Dogs and Bacon-Wrapped Honey Mustard Chicken [...]

Jenn says:

OMG!! mouth watering!!!

Carole says:

Hi there. The current Food on Friday on Carole’s Chatter is all about favourite foods from childhood. I do hope you link this lovely one in. This is the link . Please do pop back to check out some of the other links. Have a great week.

Jason says:

I made this exactly like the picture. My chilli was a little bit juicy but it was amazing. I even added the mustard on the plate, nice combo.
I got the hebrew hotdogs. Have yet to find Applegate hotdogs anywhere in my local stores.

Teresa says:

Tried your recipe and it was great! My son and I are on the Paleo diet and we needed a recipe that didn’t taste like diet food. This recipe fit the bill. Btw he’s lost 20 pounds in a month and I’ve lost 10! Thanks for posting this!

[...] those were my adjustments. For the full recipe, look here:   http://www.janssushibar.com/chili-dogs/  that’s where I found this fantastic [...]

Yolanda says:

This is hands down the best low carb chili recipe I have found so far and I have been searching for a very long time. My son and husband approves. They are very picky and love chili. When they ate it they were making yummy sounds. The seasoning combination it perfection! Thanks for the wonderful recipe!

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