All recipesSlow Cooker ClubSlow Cooker Chilli Cheese Dogs4.5 hrs 8 portionsSave recipeJoin to planI cooked thisPrint cardIngredientsCooking for8500g lean beef mince1 onion, finely diced2 red peppers, diced2 tsp garlic purée1 tbsp tomato purée1 tbsp Worcestershire sauce1 tbsp balsamic vinegar2 tsp ground cumin2 tsp cayenne pepper2 tsp smoked paprikaPinch of chipotle chilli flakesSalt and pepper2 tins chopped tomatoes1 tin kidney beans, drainedPickled jalapeños, to serveMethod1Brown the beef mince first if you can, add to the slow cooker with the chopped onion and red pepper.2Stir in the garlic purée, tomato purée, kidney beans, Worcestershire sauce, balsamic vinegar, dark chocolate and all the spices, mixing well, pour in the chopped tomatoes. Give it a good stir, season with salt and pepper and cook on high for 4 hours or low for 8.3About 30 minutes before serving add the hot dogs to warm through in the chilli.4Once hot, sprinkle in the grated cheddar and a few sliced jalapeños, then pop the lid back on to melt the cheese.5Toast the brioche hot dog rolls and spoon the cheesy chilli and hot dogs inside.6Top with crispy onions and extra jalapeños if you like. Serve and enjoy.#BeefComments Sign in to leave a comment.Be the first to leave a note.
