American · United States

Slow-Cooker Chili Half-Smoke with Pickled Peppers

Name: Slow-Cooker Chili Half-Smoke with Pickled Peppers
Total time: 250 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz beef hot dogs; 1 can diced tomatoes; 1 can kidney beans; 1/2 cup beef broth; 1/4 cup chili powder; 1 tbsp cumin; 1 tbsp garlic powder; 1/2 cup sliced bell peppers; 1/4 cup red wine vinegar; 1 tbsp honey; 1/2 tsp salt; 8 hamburger buns

A convenient version using a slow cooker with a tangy pickled pepper topping

250 minutes4 servings

Method

In a slow cooker, combine diced tomatoes, kidney beans, beef broth, chili powder, cumin, and garlic powder.
Add hot dogs and cook on low for 4-6 hours.
In a small bowl, mix red wine vinegar, honey, salt, and sliced bell peppers. Let sit for 15 minutes.
Toast hamburger buns and assemble with hot dogs and chili.
Top with pickled peppers and serve.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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