Cheesy Chilli Dogs
July 4, 2017
A sure fire hit with the kids!! Also great for entertaining or party food at your next fun occasion 🙂
- Prep: 10 mins
- Cook: 5 hrs
5 hrs 10 mins
- Yields: 24 dogs
1Add mince and liquid stock to slow cooker
2Using a plastic potato masher (so as not to scratch your bowl) mash the two together - this makes a nice fine mince in your final dish to serve on your hot dogs. If you don't have a plastic potato masher then do this step in another dish then add to slow cooker
3Add remaining ingredients to your slow cooker and stir well to combine
4Cook on low for 5hrs
5Pour chilli through a fine strainer to remove liquid and leave you with just the chilli meat
1Split hot dog buns, top with warm wieners then 2-3 Tbsp of chilli over each dog
2Sprinkle generously with grated cheese
1While the chilli in the slow cooker had some heat to it, once drained of liquid I found it suitable for our children and only mildly chilli. If you are concerned though you could always reduce your chilli powder to 1.5tsp instead.
2Passata is uncooked, crushed and sieved tomatoes. Usually, high quality ripe tomatoes are used for passata, resulting in a well flavoured tomato base that is generally superior to standard canned tomatoes.
3Served enough for 24 chilli dogs - we used half of the mix for 12 dogs and froze the other half for another night.
Submitted by Paulene Christie
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