Ingredients

The following ingredients have 12 Servings
  • One batch Slow Cooker Kickin' Chili
  • 2 tbsp butter
  • 8 grass-fed beef hot dogs, sliced
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 1/2 cups shredded mozzarella cheese
  • One batch Low Carb Cheddar Biscuit Dough (minus the sausage)

Instruction

  • Prepare the chili ahead of time. You can drastically reduce the cook time of this recipe by converting the chili to a stovetop recipe.
  • Heat the butter in a large oven proof skillet over medium heat. Once the butter is melted and the pan is hot, add the sliced hot dogs to the pan and cook until they have a nice sear on them.
  • Pour the entire batch of chili on top of the cooked hot dogs.
  • Mix the cheddar and mozzarella cheeses and sprinkle them over top of the chili.
  • Prepare the biscuit dough according to the directions (minus the sausage)
  • Preheat oven to 350°
  • Drop large scoops of the biscuit dough on top of the casserole.
  • Bake for 30 minutes or until the biscuit topping is golden brown.