Recipe

Bacon Corn Chili Dogs

Servings: 8

Ingredients:

• 1 lb Bacon, chopped 
• 1 lb Lean Ground Beef 
• 1 medium Red Bell Pepper, chopped (1 cup) 
• 1 cup Onions, chopped 
• 2 cloves Garlic, finely chopped
• 1 can (28 oz) Fire Roasted Crushed Tomatoes, undrained 
• 1 cup Tomato Puree 
• 1 can (15.5 oz) Red Kidney Beans, drained, rinsed 
• 1 can (4.5 oz) Chopped Green Chilies 
• 1 cup Frozen Sweet Corn 
• 1/2 tsp Salt
• 2 Tbsp Chili Powder 
• 2 packages of Hot Dogs 
• 2 packages of Hot Dog Buns 

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Instructions:

1. Spray 5-quart slow cooker with cooking spray.
2. In 12-inch skillet, cook bacon 12 to 14 minutes over medium heat, stirring occasionally, until crispy. Drain on paper towels.
3. Reserve 1/4 cup; cover and refrigerate until ready to serve.
4. Add remaining bacon to slow cooker.
5. Reserve 1 tablespoon drippings in skillet.
6. Add beef, bell pepper, onion and garlic. Increase heat to medium-high. Cook 6 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
7. Add beef mixture to slow cooker; stir in remaining chili ingredients.
8. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 8 hours.
9. Place hot dogs on a grill heated to medium to medium-high heat. Heat thoroughly.
10. Place hot dogs in buns and top with chili.