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Prep 25min
Total5hr25min
Servings24
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Ingredients
1/2
pound bacon, chopped
1
pound lean ground beef
1 1/2
cups chopped onions (about 2 large)
2
cans (16 ounces each) spicy chili beans, drained but not rinsed
1
can (14.5 ounces) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2
cup chili sauce
1
tablespoon packed brown sugar
1
tablespoon white vinegar
2
teaspoons ground mustard
1
teaspoon garlic powder
1/2
teaspoon salt
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Steps
1
Cook bacon in 12-inch skillet over medium-high heat, stirring frequently, until brown and crisp; drain bacon on paper towels and drain fat from skillet.
2
Cook beef and onions in same skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain well.
3
Mix beef mixture, bacon and remaining ingredients in 4- to 5-quart slow cooker.
4
Cover and cook on Low heat setting 4 to 5 hours. Serve as a topping for hot dogs. Topping will hold on Low heat setting up to 2 hours; stir occasionally.
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This hot dog topping is delicious enough to work on its own as a sandwich filling—a tasty twist on Sloppy Joes.
Serve this topping as a side dish for barbecued pork or beef ribs, or ladle it over fettuccine or spaghetti.
This recipe specifically does not call for rinsing and draining your canned beans because the starch in the liquid helps thicken the topping.
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