Chili Cheese Dogs In The Slow Cooker Or Oven Food

CHILI CHEESE DOG CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Lay out the crescent sheets in triangles.
• Sprinkle the cheddar cheese evenly on the triangles of crescent dough, then wrap each triangle around a hot dog.
• Pour the chili into a 9 inch by 13 inch baking dish.
• Place the rolled hot dogs on top of the chili in the baking dish, evenly spread out.
• Bake 25 to 30 minutes or until golden brown.

CHILI CHEESE DOGS IN THE SLOW COOKER OR OVEN

Steps:

• Melt butter in a medium pan over medium heat.
• Add the celery and onions and cook until tender, about 3-5 minutes.
• In separate pan, brown the ground beef & drain the grease.
• Place in a large stock pot or slow cooker, add the onions and celery and all remaining ingredients and simmer for one hour or cook on low or warm for a few hours, like 3-4. *see note for further instructions*
• Place hot dogs in their buns, top with chili, then cheese and place under a broiler to melt.

CHILI CHEESE DOGS

Steps:

• Preheat oven to 350 degrees. In a 9x13 inch baking dish add the hot dogs. Put the hot dogs into the bun.
• Evenly top with the chili or homemade chili and shredded cheddar cheese.
• Bake for 20-25 minutes until cheese is melted and heated through. Top with optional toppings.

BANDITO CHILI DOGS

Steps:

• Place hot dogs in a 3-qt. slow cooker. In a large bowl, combine the chili, soup and green chiles; pour over hot dogs. Cover and cook on low for 4-5 hours. , Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese.

CHILI CHEESE DOGS

Steps:

• For the chili: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Add the beef and garlic and cook, stirring and breaking up into smaller pieces with a wooden spoon, until the meat is brown and cooked through, about 5 minutes. Add the chili powder, cayenne, cumin, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until well combined, about 1 minute.
• Add the tomatoes, tomato paste and 1/2 cup water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper and keep warm.
• For the chili dogs: Preheat a grill or large grill pan to medium. Grill the hot dogs according to the package directions until grill marks appear and the hot dogs are warmed through, about 5 minutes. Working in batches, if necessary, grill the cut side of the buns until golden and toasted, about 1 minute. Build the hot dogs and top each with about 1/4 cup of chili spooned down the length of the hot dog. Sprinkle each with some cheese and serve with ketchup and mustard.

DEVILISH CHILI-CHEESE DOGS

Steps:

• Heat a skillet over medium high heat. Add extra-virgin olive oil and meat and season with salt and pepper. Brown and crumble beef. Add Worcestershire, onion, garlic, chili powder and cook together 5 minutes. Add tomato sauce and reduce heat to low.
• Meanwhile, boil franks in shallow pan to warm through, 5 minutes. Drain water and return pan to medium heat. Score casings on dogs. Melt butter in skillet and hot sauce. Add dogs to pan, browning and crisping the casings in hot sauce and butter.
• Heat broiler.
• Place devilish dogs in buns and top with chili and lots of cheese. Place devilish dogs under broiler and melt cheese. Serve immediately.

CHILI CONEY DOGS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings., Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.