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Slow-Cooker Chili Dogs

  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 6

Satisfy a hungry crowd with these hearty chili dogs. Onions and cheddar cheese are the tangy toppings for this easy-to-fix dish. ...MORE+ LESS-

Corey Valley Corey Valley
April 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

Hide Images
  • 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.

Expert Tips

  • 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!
  • 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 Information

No nutrition information available for this recipe

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