Chili Dog Soup - Low Carb & Gluten Free
This Chili Dog Soup has all the flavors of your favorite chili dog and can be customized with your favorite toppings Perfect for entertaining, just throw it in the crockpot and go
This Chili Dog Soup has all the flavors of your favorite chili dog and can be customized with your favorite toppings Perfect for entertaining, just throw it in the crockpot and go
- 3 cups water
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp chili powder
- 1 tsp red wine vinegar
- 2 tbsp dijon mustard
- 1 tbsp ground cumin
- 1.5 lbs ground beef (90/10)
- 1/2 cup prepared salsa (i used pace medium)
- 1/4 tsp ground mustard powder
- 4 good quality hot dogs sliced
- 1/4 cup low sugar ketchup
- Carbohydrate 1.05687032306005 g
- Cholesterol 0 mg
- Fat 0.49642114671453 g
- Fiber 0.384878123772286 g
- Protein 0.492367917489372 g
- Saturated Fat 0.0364530521411908 g
- Serving Size 1 1 serving (240g)
- Sodium 267.083390046075 mg
- Sugar 0.671992199287764 g
- Trans Fat 0.0532089375911316 g
- Calories 9 calories
Step-by-step
- Combine the ground beef, salsa, water, salt, chili powder, garlic powder, onion powder, cumin, ground mustard, and sliced hot dogs in a medium sized pot.
- Bring to a boil and simmer over medium heat for 30 minutes (or 3 hours in a crockpot on low heat).
- Stir in the ketchup, mustard, and red wine vinegar and cook for another 5 minutes.
- Serve hot garnished with your favorite chili dog toppings.
Ground meat broths improve dramatically after twelve hours in the refrigerator. Simmering beef, spices, and cured links forces soluble proteins into the liquid, creating a rich base. Storing the pot overnight allows the rendered fats and spices to polymerize slightly, deepening the overall profile before reheating.
Acidity controls heavy meat broths. Adding red wine vinegar and prepared mustard near the end of cooking brightens the heavy beef and pork notes. Avoid adding acids at the start of cooking, because prolonged high heat degrades volatile aromatic compounds. Stir the condiments in during the final five minutes at a gentle simmer.
Standard Dutch ovens distribute thermal energy more evenly than thin aluminum Saucepans, preventing scorching along the bottom. If using a slow cooker instead, set the unit to low for three hours to prevent the lean proteins from tightening too quickly. Maintain a liquid level that covers the sliced links entirely to ensure even thermal transfer.
Store leftovers in airtight glass containers for up to four days. Skim any solidified surface fat before reheating on the stovetop over medium-low heat until the center reaches 165 degrees Fahrenheit.
