A delightful blend of flavors that transforms simple ingredients into a warm, satisfying meal. This recipe stands out not only for its unique use of hot dogs but also for its ease and convenience.
Ingredients
Scale:
2 tablespoons chili seasoning blend
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 cup beef broth
1 pound hot dogs, sliced
1 pound ground beef
Shredded cheese (optional)
Sour cream (optional)
Chopped green onions (optional)
Fresh cilantro (optional)
Jalapeño slices (optional)
Instructions
In a skillet over medium heat, add the ground beef. Cook until browned, about 5-7 minutes. Drain excess fat and set aside.
In the slow cooker, combine the tomato sauce, diced tomatoes (with juice), kidney beans, and beef broth. Stir until well mixed.
Sprinkle the chili seasoning blend, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper over the tomato mixture. Stir to combine the flavors evenly.
Add the sliced hot dogs and the browned ground beef to the slow cooker. Stir to fully incorporate all ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir halfway through cooking for even heat distribution.
Once cooked, ladle the hot dog chili into bowls. Top with shredded cheese, sour cream, green onions, or any of your favorite toppings.
