Instant Pot Low-Carb Chili-Dog-Chili Bowls
Here it is, folks! Your favorite new hot dog chili recipe. We absolutely cannot stop eating this chili! Chili-Dog-Chili Bowls are hearty, low-carb, and chock full of ground beef. You are gonna love making this in your Instant Pot.
Servings: 6 people
Chef Alli
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Ingredients
- 8 all-beef hot dogs, each one cut into 6-7 pieces
- Olive oil
- 1 1/2 pounds lean ground beef
- 1-2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon dehydrated minced onions
- 4 large cloves garlic, crushed
- 1 medium green sweet bell pepper, seeds and membranes removed diced
- 14.5 ounce can fire-roasted diced tomatoes, with juices (or substitute a can of fire-roasted tomato salsa with juices)
- 8 ounce can Hunt’s Roasted Garlic Tomato Sauce
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup shredded sharp cheddar cheese
Instructions
- Using the sauté setting on the Instant Pot, add a good swish of olive oil. When the oil is sizzling and hot, add the hot dogs, browning them on all sides. Remove the hot dogs to a plate and reserve.Olive oil, 8 all-beef hot dogs, each one cut into 6-7 pieces
- Add the chili powder, smoked paprika, ground beef, onions, garlic and green pepper to the drippings in the Instant Pot. Cook, stirring occasionally, using the saute setting on the IP, until the ground beef is nicely cooked and no pink remains; drain fats.1 1/2 pounds lean ground beef, 1-2 teaspoons chili powder, 1/2 teaspoon smoked paprika, 1 tablespoon dehydrated minced onions, 4 large cloves garlic, crushed, 1 medium green sweet bell pepper, seeds and membranes removed diced
- Stir in the undrained diced tomatoes, tomato sauce, chicken broth, and Worcestershire sauce. Bring the chili to a boil, then lock the IP lid into place, using the manual setting to choose High Pressure for 2 minutes, bringing the IP to full pressure. When the timer sounds, perform a quick release to release all pressure from the IP.14.5 ounce can fire-roasted diced tomatoes, with juices (or substitute a can of fire-roasted tomato salsa with juices), 8 ounce can Hunt’s Roasted Garlic Tomato Sauce, 1/2 cup chicken broth, 1 tablespoon Worcestershire sauce
- Carefully unlock and remove the IP lid. Give the chili a quick stir, then stir in the reserved and browned hotdogs. Cover the chili with the cheese, then set the IP lid back onto the pot for 1 minute to let the cheese melt. Serve at once.1 cup shredded sharp cheddar cheese
Notes
Instant Pot Chili-Dog-Chili Bowls can be as spicy or as mild as you’d like them to be. Keep in mind that the Instant Pot DOES tend to increase the spicy-ness of ingredients because it magnifies ALL the flavors in your pot due to the pressure.
Browning is the best thing you can do to heighten the flavor profiles of ANY recipe! Taking the time to brown off your hot dogs first in this recipe really pays off later when you eat it – there’s a noticeable difference.
You can substitute turkey hotdogs in this chili, just as you can substitute any ground meat for the ground beef….use ground turkey, ground venison, whatever. We always have ground venison in our freezer, so I often use some of that in this recipe and it tastes great.
Adding Worcestershire sauce to this chili gives the flavors depth and adds a savory punch of intense flavor. Don’t skip this ingredient!
You can definitely make this chili on your stove top. Just simmer it in your skillet or Dutch oven for 30 minutes or so to let all the flavors can meld before serving it up.
Nutrition
Calories: 469kcalCarbohydrates: 10gProtein: 37gFat: 30gSaturated Fat: 14gCholesterol: 124mgSodium: 1225mgPotassium: 734mgFiber: 2gSugar: 5gVitamin A: 1146IUVitamin C: 23mgCalcium: 191mgIron: 5mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
Tried this recipe?Let us know how it was!