Ingredients
1/2
pound bacon, chopped
1
pound lean ground beef
1 1/2
cups chopped onions (about 2 large)
2
cans (16 ounces each) spicy chili beans, drained but not rinsed
1
can (14.5 ounces) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2
cup chili sauce
1
tablespoon packed brown sugar
1
tablespoon white vinegar
2
teaspoons ground mustard
1
teaspoon garlic powder
1/2
teaspoon salt
Preparation
Cook bacon in 12-inch skillet over medium-high heat, stirring frequently, until brown and crisp; drain bacon on paper towels and drain fat from skillet.
Cook beef and onions in same skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain well.
Mix beef mixture, bacon and remaining ingredients in 4- to 5-quart slow cooker.
Cover and cook on Low heat setting 4 to 5 hours. Serve as a topping for hot dogs. Topping will hold on Low heat setting up to 2 hours; stir occasionally.
