My step-dad and his whole family are from Cincinnati, Ohio, so one thing I grew up eating that almost no other Southerners would claim is Cincinnati Chili. This is most certainly not like Texas chili. It can, however, be perfectly keto as long as you’re mindful in how it’s served. It’s also my husband’s favorite dish, and we eat it every year (ketofied nowadays) on his birthday.
Originally created by immigrants from Macedonia, Cincinnati Chili has a distinct Mediterranean spice profile. Think cinnamon, allspice, and clove in a rich and meaty tomato sauce. The most common brand name under which you might find it sold (be it in a can, a frozen package, or at a restaurant) is Skyline, and it is normally served over noodles and topped with onion, shredded cheese, and Tobasco on the side. Sometimes beans are added to make it a 5-way dish, and other times it can be served as a coney (aka, a chili-topped hot dog).
At some point a long time ago, my mother came across a recipe to make the most amazing dip with Cincinnati chili, and it’s long been a personal favorite. This dish is a low carb, casserole-style riff off the Cincinnati-style chili dog and that amazing dip, kind of rolled into one.
Notes: I very easily find the cans of Skyline chili in the canned meat and soup section of the grocery store, and I live in a Publix state (aka, not close to Ohio). Check your local grocer before ordering anything.
It should also be noted that while every can I’ve purchased here (and that friends have purchased) show very clean ingredients, I did come across one gentleman in our Facebook group who could only find cans that listed cornstarch on the label, which is no good. I suspect those are an older recipe, but if that’s the case in your town, check your freezer case and sub in the frozen kind instead (heat it through first), which is definitely clean.
As with many tomato sauce based dishes, this is even better the next day.
- 10 oz (283 g) frozen riced cauliflower
- 8 oz (227 g) brick cream cheese, softened
- 3 oz (85 g) diced onion
- 15 oz (425 g) beef hot dogs, cut into bite-sized pieces
- 1 can (15 oz/425 g) Skyline chili, stirred well
- 8 oz (227 g) sharp cheddar cheese, shredded
- Tobasco sauce, if desired
- Preheat the oven to 350 degrees F and prepare a 9×11 casserole dish.
- Heat the riced cauliflower in the microwave as per the package directions.
- Once the riced cauliflower is heated through, drain it, then wrap it in a tea towel and squeeze out any remaining liquid.
- In the casserole dish or a mixing bowl, combine the hot cauliflower and the cream cheese until mixed well, then spread the mixture evenly into the bottom of the dish.
- Sprinkle the diced onion evenly over the top of the cauliflower mixture.
- Sprinkle the cut up hot dogs evenly over the onion.
- Pour the chili over the hot dogs, spreading as necessary to evenly cover the casserole.
- Top the casserole with the shredded cheddar and bake at 350 degrees F for 30-35 minutes, or until cheese is melted and casserole is bubbly.
- Remove from the oven and let stand for 15-20 minutes before serving hot.
- Top each portion with a few shakes of Tobasco sauce, if desired, and enjoy!
Per serving: 611 cal, 27.9 g protein, 50.6 g fat, 8.9 g carbs, 2 g fiber, 6,9 g NET carbs
- Serving Size: 1/6 casserole
Keywords: Chili, Cincinnati chili, skyline, coney, casserole