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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
Toppings
1/4 cup chopped onion (1/2 medium)
1/2 cup shredded Cheddar cheese (2 oz)
Instructions
Step 1
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.
Step 2
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.
Step 3
Cover; cook on High heat setting 2 hours or on Low heat setting 4 to 6 hours.
Step 4
Serve chili dogs in buns; top with onion and cheese.
Recipe Tips
If you happen to have any leftover chili, use it the next day for an easy lunch by placing chili on a hamburger bun, or serve over pasta!
Need a vegetarian version? Simply substitute 1 pound of soy-protein crumbles or two 15-ounce cans of your favorite beans for the ground beef, and replace the meat hot dogs with vegetarian hot dogs.
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