hit tracker

Crockpot Hot Dog Chili

by

Yields: Enough for 12-16 hot dogs
Prep time: 15 minutes
Cook time: 4-6 hours
Total time: 4 hours 15 minutes – 6 hours 15 minutes

Intensities

  • Difficulty: Very Easy (1/5)

  • Spice Level: Mild (1/5) – easily adjustable

  • Prep Intensity: Low (1/5)

  • Cleanup: Low (1/5) – especially if using a slow cooker liner.

Equipment

  • 4-Quart or larger Slow Cooker (Crockpot)

  • Large Skillet

  • Wooden Spoon or Spatula

  • Can Opener

  • Measuring Spoons and Cups

Ingredients

  • 1 lb Ground Beef (80/20 lean-to-fat ratio is ideal for flavor)

  • 1 small Yellow Onion, finely diced

  • 2 cloves Garlic, minced

  • 1 (8 oz) can Tomato Sauce

  • 1 (6 oz) can Tomato Paste

  • 1 cup Beef Broth (low sodium preferred)

  • 2 tablespoons Yellow Mustard

  • 2 tablespoons Worcestershire Sauce

  • 1 tablespoon Apple Cider Vinegar

  • 2 teaspoons Chili Powder

  • 1 teaspoon Paprika

  • 1 teaspoon Onion Powder

  • ½ teaspoon Garlic Powder

  • ½ teaspoon Black Pepper

  • ¼ teaspoon Cayenne Pepper (optional, for a slight kick)

  • Salt, to taste (start with ½ teaspoon)

Instructions

Step 1: Brown and Crumble the Beef

Place your large skillet over medium-high heat. Add the ground beef and finely diced onion. Cook, using your wooden spoon to break the meat into very small, fine crumbles. This fine texture is key for a proper hot dog chili that sits nicely on the bun. Continue cooking until the beef is no longer pink and the onions have softened, about 7-10 minutes. In the last minute, add the minced garlic and cook until fragrant.

Pro-Tip: For an even less greasy chili, you can drain off most of the excess fat after browning. Leaving a tablespoon or two will add great flavor.

Step 2: The Flavor Foundation

Transfer the browned beef, onion, and garlic mixture directly into the bowl of your slow cooker. To this, add the tomato sauce, tomato paste, beef broth, yellow mustard, Worcestershire sauce, and apple cider vinegar. The vinegar and mustard are the secret ingredients here, providing the characteristic tang that cuts through the richness of the beef.

Step 3: Spice it Up

Sprinkle in all the spices: chili powder, paprika, onion powder, garlic powder, black pepper, and optional cayenne. Add your initial ½ teaspoon of salt. Stir everything together until the tomato paste is fully dissolved and incorporated, and the meat is evenly coated in the sauce and spices.

Step 4: Slow and Low Simmer

Cover the slow cooker and cook on LOW for 4-6 hours. If you are in a hurry, you can cook it on HIGH for 2-3 hours, but the low and slow method yields a much deeper, melded flavor.

Pro-Tip: Give the chili a good stir once every hour or two if you can. This helps prevent any sticking and ensures even cooking.

Step 5: Final Adjustments and Serving

After the cooking time is up, taste your chili. This is the time to adjust the seasoning. Add more salt, a pinch of black pepper, or even a dash more vinegar or Worcestershire sauce to suit your taste. If the chili seems too thick, you can thin it with a splash of additional beef broth.

Serve immediately over grilled or steamed hot dogs in soft buns. The chili can be held on the “WARM” setting of your slow cooker for several hours, making it perfect for parties.

Storage & Reheating

  • Refrigeration: Allow the chili to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.

  • Freezing: This chili freezes exceptionally well. Store in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

  • Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave in 60-second intervals, stirring in between.

Customization & Tips

  • Spice it Up: For a spicier chili, increase the cayenne pepper, add a diced jalapeño with the onions, or include a teaspoon of crushed red pepper flakes.

  • Texture: For a super-smooth, “classic diner-style” chili, you can use an immersion blender to pulse the finished chili a few times before serving. Be careful not to puree it completely.

  • The Secret Ingredient: A small dash of ground cinnamon or a teaspoon of unsweetened cocoa powder can add a surprising depth and richness to the background flavor.

  • Beyond Hot Dogs: This chili is incredibly versatile! Use it as a topping for fries (chili cheese fries!), baked potatoes, or even as a sloppy joe filling.

Nutrition Information

Disclaimer: The following nutritional information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients used and serving size.

  • Serving Size: ¼ cup of chili (approx. per hot dog)

  • Servings Per Recipe: ~12

  • Calories: 110

  • Total Fat: 6g

  • Saturated Fat: 2.5g

  • Cholesterol: 25mg

  • Sodium: 350mg

  • Total Carbohydrates: 5g

  • Dietary Fiber: 1g

  • Sugars: 3g

  • Protein: 9g

This Crockpot Hot Dog Chili is more than a recipe; it’s a ticket to a better, more flavorful hot dog experience. It requires minimal effort for a maximum payoff, proving that the best foods are often the simplest, made with care and a little bit of time.

Leave a Comment