Slow Cooker Hot Dog Chili
Do you remember those perfect summer evenings? This incredible Crockpot Hot Dog Chili recipe is ridiculously easy, comes together with minimal effort, and delivers that deep, savory flavor you love, all thanks to your trusty slow cooker. Get ready for a weeknight hero that tastes like a weekend celebration!
Equipment
- Large skillet
- Slow cooker
Ingredients
- 1 lb lean ground beef 90/10 preferred
- 1/2 cup water
- 1 can tomato sauce 8 oz
- 1/4 cup ketchup
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 1 tsp onion powder or 1 tbsp minced onion
Instructions
- Step 1: Brown the Beef Grab a skillet and place it over medium heat. Toss in your ground beef and the ½ cup of water. Cook, breaking the meat into really fine crumbles as it browns. We want that fine texture for classic hot dog chili!
- Step 2: Drain and Transfer Once your beef is beautifully browned, carefully drain any excess grease. This is a crucial step for a non-greasy chili. Now, transfer that lovely cooked beef into your slow cooker.
- Step 3: Add the Flavor Powerhouses Into the slow cooker with the beef, pour in the tomato sauce, ketchup, mustard, Worcestershire sauce, chili powder, salt, black pepper, sugar, and onion powder. Give everything a good, thorough stir to make sure all those incredible flavors are well combined.
- Step 4: Set and Forget Pop the lid on your slow cooker. Set it to LOW and let it cook for 2 to 2½ hours. This low and slow cooking method allows all the ingredients to meld together perfectly, creating a rich, flavorful chili.
- Step 5: Stir and Serve! Before you dive in, give the chili a final stir. The flavors will have deepened beautifully. Now, spoon this amazing chili over your favorite hot dogs, a pile of crispy fries, juicy burgers, or even a mountain of nachos. It's truly versatile!
Notes
Tips for Success: Don't skip browning the beef to add depth of flavor, and always drain excess grease for a non-oily chili. Taste and adjust seasonings before serving. You can prep by browning the beef a day in advance and storing it in the fridge.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This chili freezes beautifully for up to 3 months; thaw overnight and reheat gently on the stovetop or in the microwave. Add a splash of water or broth if needed for consistency.