Crockpot Hot Dog Chili (Print version)
Rich, saucy hot dog chili made in the slow cooker with ground beef, chili powder, and classic seasonings. Hands-off comfort food perfect for cookouts and game days.
# Ingredients:
For the chili
01 -
1 1/2 lbs (680 g) 80/20 ground beef
02 -
1 small yellow onion, finely diced
03 -
3 cloves garlic, minced
04 -
1 can (15 oz / 425 g) tomato sauce
05 -
3 tablespoons ketchup
06 -
1 tablespoon yellow mustard
07 -
1 tablespoon Worcestershire sauce
08 -
2 tablespoons chili powder
09 -
1 teaspoon ground cumin
10 -
1/2 teaspoon smoked paprika
11 -
1/2 teaspoon onion powder
12 -
1 teaspoon brown sugar
13 -
1/2 teaspoon salt, plus more to taste
14 -
1/4 teaspoon black pepper
15 -
1/4 cup (60 ml) water
# Instructions:
01 -
Cook the ground beef in a large skillet over medium-high heat, breaking it into the finest crumbles possible. Cook until no pink remains and the internal temperature reaches 160°F. Drain the fat completely.
02 -
Lower the heat and add the diced onion and minced garlic to the skillet. Stir for about 1 minute until slightly softened.
03 -
Transfer the beef mixture to the slow cooker. Add tomato sauce, ketchup, mustard, Worcestershire, chili powder, cumin, paprika, onion powder, brown sugar, salt, pepper, and water. Stir to combine.
04 -
Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours.
05 -
Stir well before serving. Add water one tablespoon at a time if the sauce is too thick. To thicken, remove the lid and cook on HIGH for 20 minutes. Taste and adjust salt.
# Good to know:
01 -
Holds well on the WARM setting for up to 2 hours, ideal for parties and cookouts.
02 -
For Coney Island style, top with yellow mustard, diced white onion, and shredded cheddar.