Description
A hearty and flavorful Crockpot Hot Dog Chili made with ground beef, tomato sauce, and a blend of spices. This easy slow cooker recipe creates the perfect chili topping for hot dogs, packed with rich and classic American flavors, cooked low and slow for tender, delicious results.
Ingredients
Scale
Chili Base
- 1 1/2 pounds ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1/2 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/2 cup water
Instructions
- Brown the Beef and Onions: In a large skillet over medium heat, cook the ground beef and finely chopped onion until the beef is fully browned and no longer pink, breaking the meat into fine crumbles for a smoother texture. Drain excess grease to keep the chili from being greasy.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant to release its flavor without burning.
- Transfer to Slow Cooker and Mix: Transfer the cooked beef mixture to the crockpot. Add tomato sauce, ketchup, yellow mustard, Worcestershire sauce, chili powder, paprika, cumin, salt, black pepper, sugar, and water. Stir thoroughly until all ingredients are well combined.
- Slow Cook the Chili: Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stir occasionally if possible to blend flavors evenly and prevent sticking.
- Adjust Seasoning and Serve: Taste the chili and adjust seasonings as needed. Serve warm chili as a topping over cooked hot dogs for a classic and comforting meal.
Notes
- For a smoother chili texture, break the beef into very fine crumbles while browning.
- Add a pinch of cayenne pepper to the chili for a spicy kick.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
