Crockpot Hot Dog Chili Recipe

Crockpot Hot Dog Chili Recipe

Hot dogs are a summer classic, but if you want to take them from “good” to “mouthwatering,” a rich, flavorful chili topping is the way to go. Instead of hovering over the stove for hours, a crockpot (slow cooker) does the work for you, letting flavors develop and blend beautifully. This hot dog chili is meaty, slightly smoky, tangy, and perfectly balanced so it complements—not overpowers—the dog.

Whether you’re prepping for a game day, cookout, or just a cozy dinner, this recipe will make sure your hot dogs are unforgettable.

Ingredients

For the chili base:

• 1 ½ pounds ground beef (80/20 blend works well)

• 1 medium onion, finely diced

• 2 cloves garlic, minced

• 1 (15-ounce) can tomato sauce

• 1 (15-ounce) can crushed tomatoes

• 2 tablespoons tomato paste

• 1 cup beef broth (or water, if you prefer a lighter flavor)

Seasonings:

• 2 tablespoons chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1 teaspoon mustard powder

• ½ teaspoon cayenne pepper (optional, for heat)

• 1 teaspoon kosher salt (adjust to taste)

• ½ teaspoon freshly ground black pepper

• 2 teaspoons Worcestershire sauce

• 1 teaspoon brown sugar (to balance acidity)

Optional for extra richness:

• 1 tablespoon apple cider vinegar (added at the end for brightness)

• 1 teaspoon hot sauce (for heat lovers)

For serving:

• Hot dogs (beef, pork, chicken, or plant-based)

• Hot dog buns

• Shredded cheddar cheese, diced onions, jalapeños, or pickles for garnish

Step-by-Step Instructions

1. Brown the meat and aromatics

• In a skillet over medium heat, add the ground beef.

• Break up the meat with a wooden spoon, cooking until most of the pink is gone.

• Add diced onions and garlic. Cook for 3–4 minutes until onions are translucent and fragrant.

• Drain excess grease to prevent a greasy chili.

Why this matters: Browning first deepens flavor and keeps the crockpot from becoming too fatty.

2. Transfer to the crockpot

• Place the beef-onion mixture into your slow cooker.

• Add tomato sauce, crushed tomatoes, tomato paste, and beef broth.

• Stir gently to combine.

3. Season generously

• Add chili powder, smoked paprika, cumin, mustard powder, cayenne, salt, pepper, Worcestershire sauce, and brown sugar.

• Mix well so spices are evenly distributed.

Tip: Spices bloom better if you toast them for 1 minute in the skillet after browning the beef—do this before adding them to the crockpot.

4. Let the slow cooker work its magic

• Cover with the lid and cook on:

  • LOW for 6–7 hours, or

  • HIGH for 3–4 hours

• Stir once or twice during cooking to prevent sticking.

Why slow cooking works here: The low heat allows the flavors to meld, tenderizes the beef further, and eliminates any harsh acidity from the tomatoes.

5. Adjust before serving

• About 20 minutes before serving, taste and adjust seasoning.

• If you like tanginess, stir in apple cider vinegar.

• If you want heat, add hot sauce or extra cayenne.

• If it’s too thick, splash in more beef broth.

• If it’s too thin, let it cook uncovered for 15–20 minutes to reduce.

Serving the Chili

• Classic style: Spoon a generous amount of chili over each hot dog in a bun.

• With toppings: Add shredded cheddar, diced onions, jalapeños, or a drizzle of mustard.

• Loaded version: Add chili, cheese, and then bake the hot dogs in the oven for 5 minutes until the cheese melts.

Variations

1. Spicy Kick
   Add diced jalapeños or chipotle peppers in adobo sauce for smoky heat.

2. Sweet & Smoky
   Replace brown sugar with a tablespoon of molasses and add a dash of liquid smoke.

3. Tex-Mex Twist
   Add a can of drained black beans and a teaspoon of oregano for a heartier chili.

4. Vegetarian Option
   Replace beef with crumbled plant-based meat or lentils, using vegetable broth instead of beef.

Tips for Success

• Choose the right beef: An 80/20 blend keeps the chili moist without being overly greasy.

• Don’t skip browning: It builds depth of flavor that you won’t get by just throwing raw beef into the crockpot.

• Mind the salt: Always taste before adding extra salt at the end—slow cooking concentrates flavors.

• Batch cooking: This chili freezes beautifully for up to 3 months. Reheat in a saucepan over low heat, adding broth if needed.

What Makes Hot Dog Chili Different from Regular Chili?

Hot dog chili is typically smoother and less chunky. Unlike a hearty bowl of chili, which often contains beans, bell peppers, or large tomato chunks, hot dog chili is fine-textured so it sits neatly on the hot dog without falling off. This recipe uses crushed tomatoes and tomato sauce for a smoother consistency and finely crumbled beef.

Make-Ahead & Storage

• Make-ahead: Prepare the chili a day before serving—flavors will deepen overnight in the fridge.

• Fridge storage: Store in an airtight container for up to 4 days.

• Freezer storage: Freeze in portion-sized bags or containers for quick future meals.

Perfect Pairings

• Side dishes: Coleslaw, corn on the cob, baked beans, or potato salad.

• Drinks: Root beer, lemonade, or a crisp lager.

• Desserts: Brownies, peach cobbler, or ice cream for a summer BBQ vibe.

This crockpot hot dog chili recipe is all about comfort, convenience, and crowd-pleasing flavor. The slow cooker does the heavy lifting, allowing you to focus on grilling hot dogs, mingling with guests, or just relaxing until it’s time to eat. Every bite brings a warm, savory balance that turns an ordinary hot dog into something worth remembering.