low carb chili dog bake

1  lb.		ground beef
2		cloves of garlic, minced
1		large bell pepper
1/2		sweet onion
2  teaspoons		chili powder
1/2  teaspoon		cumin
1/4  teaspoon		pepper
1  teaspoon		salt
1  teaspoon		worcestershire
2  tablespoons		tbs of splenda
1/2  teaspoon		celery salt
1  cup		of tomato sauce
1  cup		water
1  tablespoon		tbs tomato paste
8		Bar S Franks sliced longways down the middle and cuts in half
1  cup		shredded cheddar or cheddar blend cheese

Tip: Click on the ingredient links to learn the nutritional information for all the low carb chili dog bake ingredients. The serving size for any ingredient in low carb chili dog bake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Combine the ground beef, 2/3 of the chopped onions, peppers and garlic in large frying pan and saute until ground beef is browned. Drain fat.
Add spices, worcestershire, sugar, tomato sauce, tomato paste and water to the pan. stir to combine and simmer for 30 minutes.
Lay hot dogs flat on the bottom of a 7 x 9 casserole dish. Cover with chili. (you should have enough to reserve a bit for those that are eating regular hot dogs and want chili.) Spread 1 cup of cheese over chile and top with remaining onion.
Bake at 400 F for about 15 to 20 minutes or until hot and bubbly!