Cowboy Crust Chili Dogs

Spiceology
Servings

8-12

Prep Time

10 minutes

Cook Time

6 hours

Cuisine

Modern American

Category

Main Course

Summer should definitely equal at least one day of really good Chili Dogs. I don’t mean opening up some can of chili, I’m talking about slow cooking a big ole pot of homemade chili that’s packed with chunks of beef, onions and peppers. Yeah, that’s what I’m talking about. Who’s with me on this?

Cowboy Crust Chili Dogs

Ingredients

    Slow Cooker Cowboy Crust Chili

    • 4 tablespoons Cowboy Crust Spice Rub
    • 1 lb ground beef
    • 1 lb top sirloin, cut into bite sized chunks
    • 1 medium yellow onion, diced
    • 15 oz can kidney beans
    • 15 oz can black beans
    • 14 oz can diced tomatoes
    • 14 oz can tomato sauce
    • 2 cups beef stock

    For the Hot Dogs

    • Hot dogs (your favorite brand), cooked
    • Shredded cheddar cheese
    • Diced red onion
    • Green onions or chives, chopped

    Directions

    1. Heat a large skillet over medium-high heat.
    2. Add the ground beef and cook, breaking into small pieces, until cooked through, about 5 minutes.
    3. Add to crock of slow cooker.In the same pan, add the sirloin chunks and cook until browned on all sides.
    4. Add to the crock of the slow cooker.Add the onions and cook just until they begin to soften, about 3 minutes.

    5. Add to crock with the remaining ingredients (kidney beans, black beans, diced tomatoes, tomato sauce, beef stock, and Spiceology Cowboy Crust spice rub).

    6. Stir to combine.
    7. Set slow cooker for LOW for 6 hours.
    8. Spoon warmed Cowboy Chili onto cooked hot dogs and buns, top with cheddar cheese, red onions and/or green onions and serve immediately.
    Recipe Products
    Blend

    Cowboy Crust Espresso Chile Rub

    Key Ingredients

    Mustard Seed, Chili Powder, Coriander, Espresso, Brownulated Sugar

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