Ingredients
1
lb lean (at least 85%) ground beef
1
cup chopped onions (2 medium)
3
cloves garlic, finely chopped
2
cans (14.5 oz each) Progresso™ diced tomatoes, undrained
1
tablespoon chili powder
2
teaspoons ground cumin
1
teaspoon Worcestershire sauce
1/2
teaspoon salt
1/4
teaspoon pepper
1
package (8 count) hot dogs
8
hot dog buns, split
1/4
cup chopped onion (1/2 medium)
1/2
cup shredded Cheddar cheese (2 oz)
Preparation
In 10-inch skillet, cook ground beef, 1 cup onions and the garlic over medium-high heat about 5 to 7 minutes, stirring occasionally, until beef is no longer pink. Drain, if necessary.
In 3 1/2- to 4-quart slow cooker, place beef mixture, tomatoes, chili powder, cumin, Worcestershire sauce, salt and pepper; mix until well combined. Place hot dogs in slow cooker; cover with chili mixture.
Cover; cook on High heat setting 2 hours or on Low heat setting 4 to 6 hours.
Serve chili dogs in buns; top with onion and cheese.
