CHILI CONEY DOGS

CHILI CONEY DOGS 1 pound lean ground beef (90% lean) 1 can (15 ounces) tomato sauce 1/2 cup water 2 tablespoons Worcestershire sauce 1 tablespoon dried minced onion 1/2 teaspoon garlic powder 1/2 teaspoon ground mustard 1/2 teaspoon chili powder 1/2 teaspoon pepper Dash cayenne pepper 8 hot dogs 8 hot dog buns, split Optional toppings: Shredded cheddar cheese, relish and chopped onion In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings. Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.