Slow-Cooker Roasted Tomato Coney Dog Topping

Ingredients

• 0.5 pound bacon chopped
• 1 pound ground beef lean
• 1.5 cups onion chopped ( 2 large)
• 32 ounces chili beans sauce rinsed drained canned
• 14.5 ounces canned tomatoes diced fire roasted organic undrained canned
• 0.5 cup chili sauce 
• 1 tablespoon brown sugar packed
• 1 tablespoon vinegar white
• 2 teaspoons ground mustard 
• 1 teaspoon garlic powder 
• 0.5 teaspoon salt 

Equipment

• frying pan
• paper towels
• slow cooker

Directions

1. 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.
2. Cook beef and onions in same skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain well.
3. Mix beef mixture, bacon and remaining ingredients in 4- to 5-quart slow cooker.
4. Cover and cook on Low heat setting 4 to 5 hours.
5. Serve as a topping for hot dogs. Topping will hold on Low heat setting up to 2 hours; stir occasionally.