JULY 23RD – VANILLA ICE CREAM and HOT DOG DAY

Chili Dogs

1 (28 oz.) can whole tomatoes

1 Tbsp. chili powder

2 tsp. ground cumin

1 medium red onion, finely chopped

Black pepper

8 oz. ground beef chuck

4 hot dogs

4 hot dog buns

2 oz. sharp Cheddar, shredded

4 pickles, for serving

Place tomatoes and their juices in 5-6 quart slow cooker, breaking up with hands as you add them. Stir in chili powder, cumin, all but 3 Tbsp. of onion and ½ tsp. pepper; refrigerate remaining red onion. Add beef, breaking it up and stir to combine. Cook, covered, until meat is cooked through and liquid begins to evaporate, 5-7 hours on LOW or 3-4 hours on HIGH. Fifteen minutes before serving, add hot dogs to slow cooker and cook, covered, until heated through. Divide hot dogs among buns and top with chili, cheddar and remaining onion. Serve with pickles if desired. Yield: 4.