SLOW-COOKER CHILI CHEESE DOG CASSEROLE
Clear a spot in your dinner rotation: This slow-cooker spin on a beloved fair favorite is going to be a regular that gets raves (and leaves clean plates) every time! Using fridge staples that always seem to be on hand (like hot dogs, ground beef and tomato sauce), this casserole has a saucy, flavorful base that gets topped with refrigerated Pillsbury™ Grands!™ Southern Homestyle Southern Recipe Biscuits, making it a hearty, complete meal that'll please everyone.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h
Yield 8
Number Of Ingredients 12
Steps:
- Spray 6-quart oval slow cooker with cooking spray. Cut hot dogs in half lengthwise, then into 1-inch pieces; set aside. Shred enough of the cheese to get 1/2 cup; cover and refrigerate for later. Cut remaining cheese into 1-inch cubes.
- In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is no longer pink; drain.
- Stir in hot dogs, tomato sauce, Worcestershire sauce, 3 teaspoons of the chili powder and the pepper. Heat to simmering; reduce heat to medium, and cook 2 to 3 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat; transfer mixture to slow cooker. Stir in cheese cubes until well mixed. Cover to keep warm.
- Separate dough into 8 biscuits. Cut each biscuit into 6 pieces, and transfer to large, resealable food-storage plastic bag. In small bowl, mix melted butter, onion powder and remaining 1 teaspoon chili powder. Pour butter mixture on top of biscuit pieces; seal bag, and shake to evenly coat. Place biscuits in single layer on top of beef mixture in slow cooker.
- Cover top of insert with large kitchen towel. Place lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until biscuits are done. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown.
- Sprinkle with reserved shredded Cheddar cheese. Return lid to slow cooker; cook 3 to 5 minutes or until cheese melts. Serve warm.
Nutrition Facts : Calories 570, Carbohydrate 32 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 20 g, ServingSize About 1 1/4 Cups, Sodium 1340 mg, Sugar 7 g, TransFat 1 1/2 g
SLOW-COOKER CHILI DOGS
This Slow-Cooker Chili Dogs recipe is as convenient as it is tasty. Cook the chili and hot dogs for an hour and simmer on low until you're ready to eat.
Provided by My Food and Family
Categories Bread
Time 1h5m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place franks in slow cooker; top with chili. Cover with lid.
- Cook on HIGH 1 hour or until heated through, then simmer on LOW until ready to serve.
- Fill buns with franks; top with chili, cheese and onions.
Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1050 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 6 g, Protein 18 g
SMOKEY SLOW COOKER CHILI
This is the cover-page recipe for the Jan/Feb 2009 Cooking Light Magazine. I made it for dinner tonight, letting it simmer all day on low in my slow cooker. It is definately my favorite chili recipe I have tried so far. The flavors are wonderful! I'm definately going to try it out with both beef and chicken too. Just beware, the prep is a little more time-consuming than your average slow cooker recipe. But it's well worth the extra effort when you open the door after a long day at work and have the wonderful smells greeting you! Note, I did make some minor changes, based on what I had at hand (used just cubed pork, omitted tomato paste, added a can of green chilies), but I'm posting the original recipe, as I don't think my changes affected the flavor much.
Provided by pwdcrazy
Categories Pork
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker.
- 2. Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.
- 3. Recoat pan with cooking spray. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add 1/4 teaspoon salt, chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves and ham hock; discard. Stir in remaining 1/4 teaspoon salt and sugar. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge.
- Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender.
Nutrition Facts : Calories 357.6, Fat 16.7, SaturatedFat 5.5, Cholesterol 87.9, Sodium 468.4, Carbohydrate 22.6, Fiber 5.7, Sugar 11.9, Protein 29
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