Description
Flavorful and easy slow-cooker hot dog chili, perfect for topping your favorite hot dogs. Made with ground beef, beans, and a blend of spices, ideal for crowds or family meals.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Transfer to the crockpot: Transfer the browned beef and sautéed vegetables to a 6-quart or larger slow cooker.
- 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.
- Stir well: Stir everything together thoroughly to ensure all the ingredients are well combined.
- Cook on low: Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
- Check for seasoning: After the chili has cooked, taste it and adjust the seasoning as needed. Add salt to taste.
- Shred the beef (optional): For a smoother chili, you can shred the ground beef with two forks before serving.
- 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.
- Assemble the hot dogs: Place each hot dog in a bun and top generously with the hot dog chili.
- Add toppings: Add your favorite toppings, such as shredded cheddar cheese, chopped onions, sour cream, mustard, and relish.
- Serve immediately: Serve the hot dogs immediately and enjoy!
Notes
- Adjust the amount of cayenne pepper to control the spice level.
- Feel free to substitute other types of beans.
- For a vegetarian option, substitute the ground beef with plant-based ground meat or lentils.
- For a deeper smoky flavor, add a teaspoon of liquid smoke.
- To thicken the chili, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the chili during the last 30 minutes of cooking.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- This chili freezes well for up to 3 months.
- Serve with cornbread, coleslaw, or a side salad.
- Prep Time: 20 minutes
- Cook Time: 360 minutes