CHILI CONEY DOGS
“Throw together in the morning, or even the night before.”
1 lb. ground beef
1 can (15-oz.) tomato sauce
½ cup water
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
½ teaspoon garlic powder
½ teaspoon dry mustard
½ teaspoon chili powder
½ teaspoon pepper
Dash cayenne pepper
8 hot dogs
8 hot dog buns, split
Shredded Cheddar cheese, relish and chopped onion, optional
In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water, Worcestershire sauce, onion and spices.
Place hot dogs in a 3-quart slow cooker; top with beef mixture. Cover and cook on LOW for 4-5 hours or until heated through. Serve on buns with cheese, relish and onion, if desired.
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