Easy Slow Cooker Chili Coney Dogs Recipes

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.

EASY SLOW COOKER CHILI CONEY DOGS

Steps:

• In a skillet pan cook ground beef, over medium high heat, for 6-8 minutes or until no longer pink. Crumble the ground beef as you cook it. Drain excess grease.
• Add the tomato sauce, water, Worcestershire sauce, dried minced onion, garlic powder, ground mustard, chili powder, black pepper, and cayenne pepper if using. Stir together and let it simmer while you prepare the hot dogs.
• Spray the insert of a slow cooker with cooking spray. Lay the hot dogs on the bottom. Pour the ground beef meat sauce over top the hot dogs. Cook on LOW heat for 3-5 hours. * I use turkey hot dogs and they don't need to cook as long. Mine are done just shy of 3 hours. Either turkey dogs or all beef hot dogs can be used in this recipe.
• When cook time is done serve the chili Coney dogs inside hot dog buns and top with some ground beef chili mixture (I use a slotted spoon when serving the chili). Top with shredded cheese, onion, and relish if wanted.*When I have time, I place the hot dog buns in a 9x13 baking dish and put a hot dog in each bun. I then use a slotted spoon to put some chili on top of each dog. Sprinkle with shredded cheese and white onion. I broil it on high (watch closely!) for just a few minutes.

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.

CINCINNATI CHILI DOGS

Steps:

• In a large skillet over medium heat, cook and stir ground beef until no longer pink, breaking it into crumbles; drain., In a 3-qt. slow cooker, combine beef with 1 chopped onion; add the next 8 ingredients. Cook, covered, on low about 2 hours; add hot dogs. Continue cooking, covered, on low until heated through, about 2 hours longer., Serve on buns; top with shredded cheese and remaining chopped onion.

SLOW-COOKER CHILI CHEESE DOG CASSEROLE

Steps:

• Spray 6-quart oval slow cooker with cooking spray. Cut hot dogs in half lengthwise, then into 1-inch pieces; set aside. Shred enough of the cheese to get 1/2 cup; cover and refrigerate for later. Cut remaining cheese into 1-inch cubes.
• In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is no longer pink; drain.
• Stir in hot dogs, tomato sauce, Worcestershire sauce, 3 teaspoons of the chili powder and the pepper. Heat to simmering; reduce heat to medium, and cook 2 to 3 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat; transfer mixture to slow cooker. Stir in cheese cubes until well mixed. Cover to keep warm.
• Separate dough into 8 biscuits. Cut each biscuit into 6 pieces, and transfer to large, resealable food-storage plastic bag. In small bowl, mix melted butter, onion powder and remaining 1 teaspoon chili powder. Pour butter mixture on top of biscuit pieces; seal bag, and shake to evenly coat. Place biscuits in single layer on top of beef mixture in slow cooker.
• Cover top of insert with large kitchen towel. Place lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until biscuits are done. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown.
• Sprinkle with reserved shredded Cheddar cheese. Return lid to slow cooker; cook 3 to 5 minutes or until cheese melts. Serve warm.

GRANDPA'S CLASSIC CONEY SAUCE

Steps:

• Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving.