Ingredients
½ cup sweet onions, minced
¼ cup unsalted butter
½ lb ground beef
3 tbsp lemon juice
1 tsp ground cumin
¼ tsp cayenne pepper
¼ tsp garlic powder
½ tsp onion powder
1 tbsp chili powder
1 tsp mustard powder
½ cup tomato sauce
½ tbsp Worcestershire sauce
¼ cup beef stock
salt and ground black pepper, to taste
3 tbsp brown sugar, to taste
8 hot dogs, (1 package), preferably beef franks
8 hot dog buns
1½ cup cheddar cheese, grated
Preparation
Use a medium pan to melt the butter over medium heat.
Saute the onions until translucent. Set aside.
In the same pan, sauté the ground beef until brown. Drain off any excess fat and discard.
Transfer the beef into the crockpot and add the onions, mustard powder, chili powder, onion powder, garlic powder, cumin, cayenne, tomato sauce, Worcestershire sauce, lemon juice, and beef stock. Mix until evenly incorporated.
Layer the hot dogs neatly onto the top of the mixture.
Cover and cook on Low for about 3 hours.
Season the chili mixture to taste with brown sugar, salt, and pepper. Adjust accordingly, and mix.
Place the hot dogs on top of each hot dog bun. Top the hotdogs with the chili mixture and cheddar cheese.
Put the chili dogs under a broiler for 5 to 10 minutes or until the cheese melts. Alternatively, use a toaster to melt the cheese for roughly 8 to 12 minutes under its lowest heat setting. Roasting time will change depending on the amount inside the toaster, just be careful not to burn the bread.
Serve and enjoy!
