1. Brown Ground Beef:

• In a large skillet, cook the 1 pound of lean ground beef over medium heat until it is no longer pink, crumbling it with a spoon or spatula as it cooks. This should take about 6-8 minutes.
• Drain off any excess fat from the skillet thoroughly.

2. Combine Chili Sauce Ingredients with Beef:

• To the skillet with the drained, browned beef, stir in the can of tomato sauce, ½ cup water, Worcestershire sauce, dried minced onion, garlic powder, ground mustard, chili powder, ½ teaspoon pepper, and the dash of cayenne pepper (if using).
• Stir everything together well until all the ingredients are combined.

3. Assemble in Slow Cooker and Cook:

• Place the 8 hot dogs into the insert of a 3-quart slow cooker.
• Pour the prepared beef and tomato sauce mixture evenly over the top of the hot dogs in the slow cooker.
• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for 4-5 hours, or until the sauce is heated through, flavors have melded, and the hot dogs are hot. (Note: Hot dogs are pre-cooked, so this is primarily for heating them and allowing flavors to marry).

4. Serve:

• Once the cooking time is complete, the Coney Island Hot Dogs are ready!
• Carefully place one hot dog into each split hot dog bun.
• Generously spoon a hearty portion of the beef chili sauce from the slow cooker over each hot dog.
• Top with your desired optional toppings, such as shredded cheddar cheese, relish, yellow mustard, and/or chopped fresh onion.
• Serve immediately while hot and enjoy this classic American treat!