Cheesy Slow Cooker Chili Dogs Recipes

SLOW-COOKER MEXICAN CHILI CHEESE DOGS

Steps:

• In 3- to 4-quart slow cooker, place cheese, taco sauce, chili and hot dogs; stir to coat well.
• Cover; cook on Low heat setting 5 to 6 hours, stirring once halfway through cooking. Before serving, sprinkle with cilantro. Serve hot dogs with tortilla chips, if desired.

SLOW-COOKER CHILI DOGS

Steps:

• 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.
• 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.
• Cover; cook on High heat setting 2 hours or on Low heat setting 4 to 6 hours.
• Serve chili dogs in buns; top with onion and cheese.

CHILI CHEESE DOGS

Steps:

• For the chili: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Add the beef and garlic and cook, stirring and breaking up into smaller pieces with a wooden spoon, until the meat is brown and cooked through, about 5 minutes. Add the chili powder, cayenne, cumin, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until well combined, about 1 minute.
• Add the tomatoes, tomato paste and 1/2 cup water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper and keep warm.
• For the chili dogs: Preheat a grill or large grill pan to medium. Grill the hot dogs according to the package directions until grill marks appear and the hot dogs are warmed through, about 5 minutes. Working in batches, if necessary, grill the cut side of the buns until golden and toasted, about 1 minute. Build the hot dogs and top each with about 1/4 cup of chili spooned down the length of the hot dog. Sprinkle each with some cheese and serve with ketchup and mustard.

CHILI CONEY DOGS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings., Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.

SLOW-COOKER CHILI DOGS

Steps:

• Place franks in slow cooker; top with chili. Cover with lid.
• Cook on HIGH 1 hour or until heated through, then simmer on LOW until ready to serve.
• Fill buns with franks; top with chili, cheese and onions.

BANDITO CHILI DOGS

Steps:

• Place hot dogs in a 3-qt. slow cooker. In a large bowl, combine the chili, soup and green chiles; pour over hot dogs. Cover and cook on low for 4-5 hours. , Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese.