Slow Cooker Chili Cheese Dogs
Hot dogs on split buns smothered in a cinnamon- and cocoa-spiced ground beef chili, topped with shredded cheddar and raw chopped onion. Cincinnati-style chili simmered in a slow cooker. Serves 10; difficulty easy; total time about 4 hours 20 minutes.
⏱️ Prep: 20 min🍳 Cook: 120 min
Nutritionper 100 g›
210
Calories
11g
Protein
15g
Carbs
12g
Fat
Ingredients
| 1.5 lb (680 g) | ground beef |
| 2 small | yellow onions, divided |
| 0.25 tsp | paprika |
| 0.5 tsp | ground cinnamon |
| 0.25 tsp | garlic powder |
| 1.5 tsp | baking cocoa |
| 0.25 tsp | chili powder |
| 2 tbsp (30 ml) | Worcestershire sauce |
| 2 x 15 oz cans (2 x 425 g) | tomato sauce |
| 1 tbsp (15 ml) | cider vinegar |
| 10 | hot dogs |
| 10 | split hot dog buns |
| to taste | shredded cheddar cheese |
Instructions
- Chop the onions. Brown the ground beef in a large skillet, crumbling the meat until it is no longer pink; drain.
- Transfer the beef to the slow cooker with one chopped onion, then add the paprika, cinnamon, garlic powder, cocoa, chili powder, Worcestershire sauce, tomato sauce and cider vinegar.
- Cover securely and cook on the timer for 2 hours.
- Add the hot dogs to the chili and heat through. Serve the dogs on split buns, spoon over the chili, and top with shredded cheddar and the remaining chopped onion.