1 lb ground beef
1 can (15 oz) tomato sauce
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/4 teaspoon black pepper
dash of cayenne pepper totally optional, I never use this
8 hot dogs
8 hot dog buns
shredded cheese, finely chopped white onion, pickle relish optional toppings
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 9×13 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.