Chili dogs are an iconic American treat at fairs and food carts. I thought it might make for a cool soup theme that's hearty and filling. Add on a few of the usual chili dog toppings and this soup is definitely a meal on its own. Great to warm you up on cold nights when you want comforting familiar flavours!
Keto Chili Dog Soup Recipe
Ingredients:
- ¾ teaspoon baking soda
- 1½ teaspoons kosher salt, plus more to taste
- 2 tablespoons water
- 1.5 lbs lean ground beef
- Freshly ground black pepper, to taste
- 3 teaspoons avocado oil, divided
- 1 can black soy beans, drained and rinsed
- 1½ cups keto salsa
- 3 cups bone broth
- ¼ cup yellow onion, diced
- 2 cloves garlic, minced
- ½ cup yellow or orange bell pepper, diced
- ⅔ cup mushrooms, diced
- ⅔ cup celery, diced
- 1 tablespoon mild chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon ground mustard
- 1 bay leaf
- 4 good quality hot dogs, sliced
- ¼ cup keto ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon golden flaxmeal
- 2 teaspoonsraw cider vinegar
Optional Garnish Ingredients:
- Sour cream
- Sliced green onions
- Grated cheese
- Diced avocado
- Chopped fresh cilantro
- Sliced jalapeños
Directions:
Whisk together baking soda, kosher sea salt and water in a large mixing bowl. Add the beef and work the mixture into it. Allow to rest for 20 minutes while you get started on the other ingredients.
Turn the Instant Pot to 'Saute,' and heat 2 teaspoons avocado oil. Stir in ground beef, breaking it apart as you do. Sprinkle with kosher salt and freshly ground black pepper.
When the beef is mostly browned, remove from the Instant pot onto a plate and return the pot liner to the Instant Pot.
Add the remaining avocado oil to the Instant Pot, along with the onions, peppers, and celery. Sprinkle with a little kosher salt and cook, until softened, around 3-4 minutes.
Add the garlic, mushrooms, and spices and cook 2-3 minutes longer, or until fragrant. Return ground beef to the Instant pot, stirring in until coated in the spices.
Add the broth, diced tomatoes, ketchup, and Dijon mustard. Bring to a boil and allow to cook 5-7 minutes, stirring frequently. Close the lid and set to 'sealing.' Set the Instant Pot to 6-8 hours on low. Alternatively, if you want it to be done more quickly, use the 'Soup' setting, and set it for 15 minutes. (*Note: The 'low-and-slow method of using the slow cooker function, in my opinion, producing a more flavourful stew, but pressure cooking is a good option when you just don't have the time.)
When the cooking stops, let the pressure release manually for a few minutes, then use quick release to finish releasing. Stir in red wine vinegar. Serve hot garnished with your favourite chili dog toppings.
Did you make this keto chili dog soup recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
