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Slow-Cooker Chili Dogs

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Slow-Cooker Chili Dogs
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 6
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Satisfy a hungry crowd with these hearty chili dogs. Onions and cheddar cheese are the tangy toppings for this easy-to-fix dish.
Created Apr 30, 2013

Ingredients

Chili Dogs

  • 1 lb lean (at least 85%) ground beef
  • 1 cup chopped onions (2 medium)
  • 3 cloves garlic, finely chopped
  • 2 cans (14.5 oz each) Progresso™ diced tomatoes, undrained
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8 count) hot dogs
  • 8 hot dog buns, split

Toppings

  • 1/4 cup chopped onion (1/2 medium)
  • 1/2 cup shredded Cheddar cheese (2 oz)

Steps

  • 1
    In 10-inch skillet, cook ground beef, 1 cup onions and the garlic over medium-high heat about 5 to 7 minutes, stirring occasionally, until beef is no longer pink. Drain, if necessary.
  • 2
    In 3 1/2- to 4-quart slow cooker, place beef mixture, tomatoes, chili powder, cumin, Worcestershire sauce, salt and pepper; mix until well combined. Place hot dogs in slow cooker; cover with chili mixture.
  • 3
    Cover; cook on High heat setting 2 hours or on Low heat setting 4 to 6 hours.
  • 4
    Serve chili dogs in buns; top with onion and cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you happen to have any leftover chili, use it the next day for an easy lunch by placing chili on a hamburger bun, or serve over pasta!
  • tip 2
    Need a vegetarian version? Simply substitute 1 pound of soy-protein crumbles or two 15-ounce cans of your favorite beans for the ground beef, and replace the meat hot dogs with vegetarian hot dogs.

Nutrition

Nutrition Facts are not available for this recipe
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