One Saturday in early fall, football playing loud in the background, and my youngest was already rummaging through the pantry asking for something “fun” for lunch. I had just cleaned the kitchen from breakfast, and honestly, I wasn’t in the mood to hover over the stove again. So I reached for my trusty slow cooker. That little appliance has saved me more times than I can count.

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I’ve always believed that hot dogs don’t need to be boring. But the toppings? That’s where the magic is. This chili recipe was born out of necessity years ago, when we had friends over and I realized I had hot dogs but nothing exciting to go with them.

So I threw together what I had—some ground beef, tomato sauce, ketchup, and a few pantry staples—and let it simmer low and slow while I chatted and sipped on iced tea. The smell alone had everyone peeking into the kitchen by halftime.

Now, this Crockpot Hot Dog Chili has become a family favorite. It’s the kind of recipe I know by heart. No stress, no weird ingredients—just good, comforting food that works every time. I’ve shared this recipe in PTA potlucks, with neighbors, and even my oldest’s college roommate took it back to campus. Every time, it hits the spot.

So if you’re looking for something delicious, ridiculously easy, and made for sharing, you’re in the right place.

Short Description

A simple, flavorful slow-cooked hot dog chili that’s rich, savory, and perfect for topping hot dogs, burgers, fries, or nachos. No beans, no fuss—just pure comfort.

Key Ingredients

1 lb lean ground beef (90/10 preferred)
1/2 cup water
1 (8 oz) can tomato sauce
1/4 cup ketchup
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
1 tbsp chili powder (adjust to taste)
1 tsp salt
1/2 tsp black pepper
1 tsp sugar
1 tsp onion powder or 1 tbsp minced onion

Tools Needed

Large skillet
Wooden spoon or spatula
Measuring cups and spoons
Crockpot / Slow cooker (3–6 quart size)
Ladle or large spoon for serving

Cooking Instructions

Step 1: Cook the Beef
In a large skillet over medium heat, add the ground beef and water. Break it up into fine crumbles as it cooks. This helps the chili sit nicely on the hot dogs without clumping.

Step 2: Drain and Transfer
Once fully cooked and no longer pink, drain off the excess grease. Transfer the meat into your slow cooker.

Step 3: Add the Flavors
Stir in the tomato sauce, ketchup, mustard, Worcestershire, chili powder, salt, pepper, sugar, and onion powder or minced onion. Mix well so the beef is fully coated in the sauce.

Step 4: Slow Cook It
Cover and cook on LOW for 2 to 2½ hours. Stir occasionally if you’re nearby, but it’s totally fine to leave it be.

Step 5: Stir and Serve
Before serving, give it a good stir. Then spoon generously over hot dogs, fries, burgers—or even nachos.

Why You’ll Love This Recipe

Flavor-Packed: Savory, slightly tangy, and loaded with classic chili spices.

Super Easy: Just a few pantry staples and minimal prep work.

Kid-Approved: No beans, no heat—just smooth, beefy goodness.

Party-Friendly: Ideal for potlucks, cookouts, or game days.

Versatile: Works on more than just hot dogs—try it over fries, in sliders, or even baked potatoes.

Mistakes to Avoid & Solutions

Overcooking the Beef in the Skillet
Solution: Cook just until browned and crumbly. It’ll continue to cook in the slow cooker.

Forgetting to Drain the Fat
Solution: Always drain excess grease after browning to keep the chili from being oily.

Using High Heat on the Crockpot
Solution: Stick to LOW. High heat can thicken the chili too much or make it dry.

Not Stirring Before Serving
Solution: Give it a good stir before ladling to redistribute flavors and texture evenly.

Skipping the Mustard or Worcestershire
Solution: Don’t leave them out. These give depth and that classic chili dog flavor.

Serving and Pairing Suggestions

Classic Dogs: Pile the chili high on hot dogs with diced onions, cheese, or jalapeños.

Chili Cheese Fries: Spoon over crispy fries, add shredded cheddar, and pop under the broiler.

Burger Topping: Spread on top of burgers for a hearty twist.

Nachos: Use as a meaty base for loaded nachos with sour cream and avocado.

Buffet-Style: Serve straight from the crockpot on “build-your-own” bars for parties.

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in portioned containers or freezer bags for up to 2 months.

Reheat on Stove: Warm gently over medium heat, adding a splash of water if needed.

Reheat in Microwave: Heat in 30-second intervals, stirring in between to heat evenly.

FAQs

1. Can I use ground turkey or chicken instead of beef?
Yes! Just make sure to season a little more generously, as leaner meats have milder flavor.

2. Is this chili spicy?
Not at all. It’s mild and kid-friendly. Want heat? Add a dash of hot sauce or cayenne.

3. Can I make it ahead of time?
Absolutely. In fact, the flavor deepens after a day in the fridge. Just reheat before serving.

4. What’s the best way to make the texture smoother?
Use a potato masher or immersion blender to break it down after it cooks, if you prefer a finer texture.

5. Can I double this recipe?
Yes, just make sure your crockpot can handle the volume. Cook time may increase slightly.

Tips & Tricks

Use a potato masher while browning the meat for that perfect chili dog texture.

A pinch of smoked paprika adds a deeper flavor if you’re into smoky notes.

Taste and tweak! A splash of apple cider vinegar at the end can brighten the whole thing.

Want it thicker? Leave the lid off for the last 15 minutes of slow cooking.

Leftover chili? Add it to macaroni and cheese for a killer chili mac.

Recipe Variations

Tex-Mex Style:
Swap yellow mustard with taco sauce, and add 1/2 tsp cumin and a handful of chopped green chilies. Serve over nachos with shredded cheese and sour cream.

Sweet & Smoky:
Add 1 tbsp brown sugar, a touch of liquid smoke, and substitute half the ketchup with BBQ sauce. This version is amazing on pulled pork sliders.

Vegetarian Twist:
Use plant-based ground “beef” and veggie Worcestershire. Same method, just as hearty.

Chunky Style:
Add finely chopped green peppers and onions with the meat before slow cooking. You’ll get a chunkier, more stew-like chili.

Final Thoughts

This Crockpot Hot Dog Chili is the kind of thing I can prep half-asleep on a school morning and come back to later, warm and ready. It’s not fancy, but it hits the mark every time.

It turns simple hot dogs into something that feels a little more special. It’s great for picky kids, easy to tweak if you want spice, and completely crowd-approved. I’ve made it for backyard barbecues, sleepover snacks, and quick weeknight dinners—and I always get asked for the recipe.

And you know what? It feels good having a go-to dish that never lets you down.

Cooking doesn’t have to be complicated to be great. Sometimes, all it takes is a crockpot, a handful of pantry staples, and a little time to make something people remember.

Crockpot Hot Dog Chili