Slow Cooker Chili Cheese Dog Chili

• Gluten free

• Meat

  • 2 1/2 lbs Ground beef
  • 2 packages Hot dogs

• Produce

  • 2 (15 ounce cans Chili beans
  • 4 Garlic cloves
  • 1/2 Green pepper, large
  • 1 Onion, large
  • 2 (14 ounce cans Tomatoes

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 2 tbsp Barbecue sauce
  • 2 tbsp Ketchup
  • 1 tbsp Mustard, yellow

• Baking & Spices

  • 2 tbsp Chili powder

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 16 oz Cheddar

Found on thegraciouswife.com

Description

Ingredients

• 2½ pounds ground beef, browned and drained
• 1 large onion, chopped
• ½ large green pepper, chopped
• 4 garlic cloves, minced
• 2 (14 ounce) cans diced tomatoes
• 2 (15 ounce) cans chili beans
• 2 tablespoons tomato paste
• 2 tablespoons ketchup
• 2 tablespoons barbecue sauce
• 1 tablespoon yellow mustard
• 2-3 tablespoons chili powder
• ½ teaspoon cumin
• 16-24 ounces shredded cheddar (about 4-6 cups)
• 2 packages of hot dogs, sliced (8 per package, about 16 total)

Directions

• Brown ground beef in a skillet and brown over medium heat. Drain.
• Add all ingredients except cheese and hot dogs
• Allow mixture to cook on Low for 6-8 hours until hot, flavors are blended, and veggies are tender.
• In the last half hour before serving, stir in half the cheese and all hot dog slices. Stir to combine.
• Top with remaining cheese. Recover and allow to heat for an additional 30 minutes or until cheese is melted and bubbly.
• Serve warm with additional cheese or toppings like chopped onions.