Hot Dog Chili Crockpot: Easy Recipe for Game Day

Hot Dog Chili Crockpot: the easiest, most flavorful way to elevate your next cookout! Forget standing over a hot stove – this recipe brings the classic taste of ballpark chili right to your countertop, simmering to perfection with minimal effort. Are you ready to transform ordinary hot dogs into gourmet delights?

Chili dogs have a rich history, deeply intertwined with American culinary culture. Originating in the early 20th century, they quickly became a staple at Coney Island-style restaurants and roadside diners. The combination of a juicy hot dog, a soft bun, and a hearty chili topping is simply irresistible. This Hot Dog Chili Crockpot recipe pays homage to that tradition, offering a convenient and delicious way to enjoy this beloved comfort food.

People adore chili dogs for their explosion of flavors and textures. The savory hot dog, the slightly sweet bun, and the rich, spicy chili create a symphony of taste that’s hard to beat. Plus, the convenience of a crockpot makes this recipe perfect for busy weeknights or large gatherings. Imagine coming home to the aroma of simmering chili, ready to ladle over your favorite hot dogs. It’s a guaranteed crowd-pleaser that’s both satisfying and incredibly easy to make. So, ditch the canned chili and get ready to experience the ultimate chili dog upgrade!

Ingredients:

• 2 pounds ground beef (80/20 blend recommended for flavor)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, finely chopped
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can tomato paste
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 cup beef broth
• 1/4 cup chili powder
• 2 tablespoons yellow mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (or more, to taste)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Salt to taste
• Hot dogs, for serving
• Hot dog buns, for serving
• Optional toppings: shredded cheddar cheese, chopped onions, sour cream, mustard, relish

Browning the Beef and Sautéing Vegetables

1. Brown the ground beef: In a large skillet or Dutch oven over medium-high heat, brown the ground beef. Break it up with a spoon as it cooks. Drain off any excess grease. It’s really important to get a good sear on the beef, as this adds a ton of flavor to the chili. Don’t overcrowd the pan; you might need to do this in batches to ensure proper browning.
2. Sauté the aromatics: Add the chopped onion and green bell pepper to the skillet with the browned beef. Cook until the vegetables are softened, about 5-7 minutes. Stir frequently to prevent burning. You want the onions to become translucent and the peppers to lose some of their crispness.
3. Add the garlic: Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as this will make it bitter. The aroma of garlic cooking is one of my favorite parts of this recipe!

Combining Ingredients in the Crockpot

1. Transfer to the crockpot: Transfer the browned beef and sautéed vegetables to a 6-quart or larger slow cooker. Make sure your slow cooker is big enough to hold everything comfortably.
2. Add the remaining ingredients: Add the tomato sauce, tomato paste, kidney beans, pinto beans, diced tomatoes and green chilies (undrained), beef broth, chili powder, yellow mustard, Worcestershire sauce, brown sugar, cumin, smoked paprika, cayenne pepper, garlic powder, onion powder, and black pepper to the slow cooker.
3. Stir well: Stir everything together thoroughly to ensure all the ingredients are well combined. This will help the flavors meld together beautifully during the slow cooking process.

Slow Cooking the Chili

1. Cook on low: Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. The longer it cooks, the more the flavors will develop and deepen. I personally prefer the low and slow method for maximum flavor.
2. Check for seasoning: After the chili has cooked, taste it and adjust the seasoning as needed. Add salt to taste. You might also want to add more chili powder, cayenne pepper, or other spices to suit your preferences. Remember, you can always add more, but you can’t take it away!
3. Shred the beef (optional): For a smoother chili, you can shred the ground beef with two forks before serving. This is totally optional, but it can create a more uniform texture.

Serving the Hot Dog Chili

1. Prepare the hot dogs: While the chili is cooking, prepare your hot dogs according to your preference. You can grill them, boil them, or pan-fry them. I like to grill mine for a slightly smoky flavor.
2. Assemble the hot dogs: Place each hot dog in a bun and top generously with the hot dog chili. Don’t be shy with the chili!
3. Add toppings: Add your favorite toppings, such as shredded cheddar cheese, chopped onions, sour cream, mustard, and relish. Get creative and customize your hot dogs to your liking!
4. Serve immediately: Serve the hot dogs immediately and enjoy! This chili is also great served over rice, nachos, or even as a dip with tortilla chips.

Tips and Variations

• Spice level: Adjust the amount of cayenne pepper to control the spice level of the chili. If you’re sensitive to heat, start with a smaller amount and add more to taste. You can also add a pinch of red pepper flakes for extra heat.
• Bean variations: Feel free to substitute other types of beans, such as black beans or great northern beans, for the kidney beans or pinto beans. A mix of different beans can add complexity to the flavor.
• Vegetarian option: To make this chili vegetarian, substitute the ground beef with plant-based ground meat or lentils. You can also add more vegetables, such as diced carrots, celery, or zucchini.
• Smoked flavor: For a deeper smoky flavor, add a teaspoon of liquid smoke to the chili. Be careful not to add too much, as it can be overpowering.
• Thickening the chili: If you prefer a thicker chili, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the chili during the last 30 minutes of cooking.
• Make ahead: This chili can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.
• Freezing: This chili freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
• Serving suggestions: This chili is delicious served with cornbread, coleslaw, or a side salad. It’s also a great addition to a tailgate party or potluck.
• Slow Cooker Size: I recommend a 6-quart slow cooker for this recipe. If you have a smaller slow cooker, you may need to reduce the ingredients accordingly.
• Beef Broth Substitute: If you don’t have beef broth on hand, you can substitute it with chicken broth or vegetable broth. However, beef broth will provide the richest flavor.
• Tomato Paste Tip: To prevent tomato paste from sticking to the bottom of the skillet, you can add it after the onions and peppers have softened. This will help it cook evenly and prevent burning.
• Don’t Skip the Mustard: The yellow mustard might seem like an odd ingredient, but it adds a subtle tanginess that really enhances the flavor of the chili. Don’t skip it!
• Worcestershire Sauce: Worcestershire sauce adds a savory umami flavor that complements the other ingredients perfectly.
• Brown Sugar Balance: The brown sugar helps to balance the acidity of the tomatoes and adds a touch of sweetness to the chili.
• Cumin’s Earthiness: Cumin provides a warm, earthy flavor that is essential to chili.
• Smoked Paprika Depth: Smoked paprika adds a smoky depth that elevates the chili to another level.
• Garlic and Onion Powder: Garlic and onion powder enhance the overall flavor profile of the chili.
• Black Pepper: A touch of black pepper adds a subtle kick.
• Salt to Taste: Salt is crucial for bringing out the flavors of all the other ingredients. Be sure to taste and adjust the salt as needed.

Equipment You’ll Need

• Large skillet or Dutch oven
• 6-quart or larger slow cooker
• Cutting board
• Knife
• Measuring cups and spoons
• Spoon or spatula

Enjoy your delicious homemade hot dog chili! I hope you and your family love it as much as mine does.

Conclusion:

So there you have it! This Hot Dog Chili Crockpot recipe is truly a game-changer, and I genuinely believe it deserves a spot in your regular meal rotation. Why? Because it’s ridiculously easy, incredibly flavorful, and endlessly customizable. Forget slaving over a hot stove – this slow cooker method delivers a rich, deeply satisfying chili that’s perfect for topping hot dogs, nachos, or even just enjoying in a bowl with your favorite fixings. Think about it: tender ground beef simmered in a vibrant blend of spices, tomatoes, and just the right amount of heat. The slow cooking process allows all those flavors to meld together beautifully, creating a chili that’s far more complex and delicious than anything you could whip up on the stovetop in a hurry. Plus, the hands-off nature of the Crockpot means you can set it and forget it, freeing you up to tackle other tasks or simply relax while dinner practically cooks itself. But the real beauty of this recipe lies in its versatility. While it’s undeniably fantastic on hot dogs – piled high with shredded cheese, diced onions, and a dollop of sour cream – don’t limit yourself! This chili is equally amazing spooned over a bed of crispy tortilla chips for a crowd-pleasing appetizer. Or, try ladling it over baked potatoes for a hearty and comforting meal. You could even use it as a base for chili cheese fries, chili mac, or a Southwestern-inspired casserole. And speaking of variations, feel free to get creative and tailor the recipe to your own tastes. If you prefer a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño to the Crockpot. For a sweeter chili, stir in a tablespoon of brown sugar or molasses. You can also experiment with different types of beans – kidney beans, pinto beans, or even black beans would all work well. And if you’re looking to add some extra vegetables, consider including diced bell peppers, onions, or celery. Serving suggestions are endless! For a classic hot dog experience, serve the chili on grilled hot dogs in toasted buns, topped with your favorite condiments. Consider offering a variety of toppings, such as shredded cheddar cheese, diced onions, relish, mustard, and ketchup, so everyone can customize their own hot dogs. For a more substantial meal, serve the chili with a side of cornbread or a simple green salad. And don’t forget the drinks! A cold beer, a refreshing soda, or even a glass of iced tea would all be perfect accompaniments. I truly believe that this Hot Dog Chili Crockpot recipe is a winner. It’s a simple, satisfying, and incredibly versatile dish that’s perfect for any occasion. So, what are you waiting for? Grab your Crockpot, gather your ingredients, and get cooking! I’m confident that you’ll love this recipe as much as I do. And most importantly, I want to hear about your experience! Once you’ve tried this recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and how you served it. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking!

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