Slow Cooker Mexican Chili Cheese Dogs Recipes

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.

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.

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.

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.

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 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.

CROCK POT CHILI DOGS

Steps:

• Place hot dogs in crock pot.
• In a bowl, combine the chili and soup and pour over hot dogs.
• Cover and cook on low for 4-5 hours.
• Serve hot dogs in buns. Top with chili mixture, onion and cheese.