Nathans's Keto Chili Dog Skillet on a budget

Nathans's Keto Chili Dog Skillet on a budget

Learn how to make this delicious recipe of one of New York's most beloved restaurants.

This recipe combines the savory, spicy flavors of chili with Nathan’s Famous Beef Franks, all topped off with a delicious layer of melted cheese. Let's start.


1 Pack Skinless beef Franks

1 pound lean ground beef

1 yellow onion, finely chopped

2 cloves garlic, minced

1 jalapeno, diced

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon kosher salt

1 tablespoon sugar (or sugar substitute)

1 cup tomato sauce

1 cup water

1 cup cheddar cheese, shredded

Sliced scallions, for serving

Nathan's Chili Dog Skillet


1- Preheat oven to 400°F. Slice hot dogs on the bias into 1/2” slices.

2- Combine beef, remaining onion, garlic, and jalapenos in a large oven-safe skillet over medium-high heat. Cook, breaking up beef with a spoon until beef is browned, about 10 minutes. Drain fat from skillet.

3- Return to the skillet to heat and stir in chili powder, cumin, salt, sugar, tomato sauce, and water. Bring to a simmer, reduce heat to medium-low and continue to simmer for 30 minutes, stirring occasionally.

4- Stir hot dogs into chili mixture and top with cheddar cheese. Bake skillet for 10 to 15 minutes, until the cheese, is melted and bubbling. Top with scallions and serve.

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