Low Carb Chili Cheese Dog Casserole

So much has happened since my last post. We moved in to Kevin's Mom's house on Saturday and we got approved for the place we wanted in Bradley! We are moving in June 10th and it has amazing views of the lake. I can't even wait! In the meantime, I may be cooking off and on but I forgot to write up this recipe before I moved. It may not look that great but I really liked it. It's a low carb, chili cheese dog casserole. Kevin said next time to just use a can of chili LOL but then that removes the whole "low carb" part which I'm trying so hard to be on. Anyways, here is the original recipe. The ingredients that we changed or adjusted - we used garlic powder instead of garlic, we did not add the bell pepper, we used onion powder instead of onion, and we did not use celery salt.

Ingredients for the Chili:
1 pound ground beef
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp chili powder
1/2 tsp cumin
1/4 tsp pepper
1 tsp salt
1 tsp Worcestershire
1 Tbsp sugar
1 cup tomato sauce
1 cup Water
1 Tbsp tomato paste

Ingredients for the casserole:
8 hot dogs, sliced longways and then cut in half
1 cup cheddar cheese

Instructions:
Combine the ground beef with onion powder and garlic powder in a frying pan until ground beef is brown. Drain fat. Add all of the spices, Worcestershire, sugar, tomato sauce, tomato paste and water to the pan. Stir and simmer for 30 minutes.

Cut the hot dogs and lay them flat on the bottom of a casserole dish. 

Cover with the chili and spread 1 cup of the cheese over the top. Bake at 400 degrees for 15-20 minutes.