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Cincinnati Chili Dip Casserole Recipe

ketogenic chili

Recipe & Photo courtesy of Mandy Pagano | Ketovangelist Kitchen

This baked Cincinnati Chili recipe has a distinct Mediterranean flavor profile. Our thanks to past Featured Chef Mandy Pagano who shares this extremely versatile and delicious ketogenic chili recipe. Depending on whether you’re sticking with a Ketogenic Diet or just trying to eat clean, there are some options. 

Like any chili recipe, this can be amended with your own favorite ingredients and it can be as spicy as you like with a few extra dashes of Tobasco or other chili sauce. It also makes a mean baked potato topping if you can eat potatoes.

Recipe Author: Mandy Pagano | Ketovangelist Kitchen

US Wellness Shopping List: Beef Franks, Cheddar Cheese

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min

Yield: 6 servings


  • 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
Recipe and photo courtesy of Mandy Pagano | Ketovangelist Kitchen


  1. Preheat the oven to 350 degrees F and prepare a 9×11 casserole dish.
  2. Heat the riced cauliflower in the microwave as per the package directions.
  3. Once the riced cauliflower is heated through, drain it, then wrap it in a tea towel and squeeze out any remaining liquid.
  4. 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.
  5. Sprinkle the diced onion evenly over the top of the cauliflower mixture.
  6. Sprinkle the cut up hot dogs evenly over the onion.
  7. Pour the chili over the hot dogs, spreading as necessary to evenly cover the casserole.
  8. 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.
  9. Remove from the oven and let stand for 15-20 minutes before serving hot.
  10. Top each portion with a few shakes of Tobasco sauce, if desired, and enjoy!

Check out Ketovangelist Kitchen for more of Mandy’s Ketogenic recipes. Click here for the original recipe page.

Mandy Pegano, Featured Chef

Mandy Pagano

Mandy Pagano is a recovering food addict. As a no-nonsense wife, and home-educating mother of two, her passions in life are reading, music, and teaching her children. She has a life-long love of cooking, and is a self-taught home chef. Mandy’s favorite cuisine is Southern-style, but she’s also got a taste for spice, so Tex-Mex and Cajun/Creole dishes are frequently found on her table. Mandy is the co-host of the popular food blog Ketovangelist Kitchen. Visit My Ketogenic Kitchen to learn more about Mandy.