There’s something about chili that just screams comfort and convenience, especially when it’s draped over a perfectly grilled hot dog. Grabbing a chili dog at a ball game or during a casual backyard BBQ is a slice of pure American tradition—a love letter to simple yet satisfying cuisine. My Slow Cooker Hot Dog Chili is as much about those fond memories as it is about serving up a dish that brings everyone to the table, no fuss, no muss. Whip this up for your next family game night or as a crowd-pleaser for a friends’ get-together—it's like a warm hug for your tastebuds!
Alright, folks, you've got the hot dog chili—now what? Well, I love plopping this hearty topper onto hot dogs (of course), but it also goes great over some crispy, oven-baked fries. If you’re looking to balance the dish out, consider a simple, tangy coleslaw or a crisp garden salad. And don't forget the cornbread! It's a chili’s best friend for soaking up all that rich, savory goodness.
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Slow Cooker Hot Dog Chili
Servings: 6-8
Ingredients:
- 1 lb ground beef
- 1 yellow onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sugar
- Salt and pepper to taste
- Water as needed for desired consistency
- Optional: Red pepper flakes for a kick
- 1 yellow onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sugar
- Salt and pepper to taste
- Water as needed for desired consistency
- Optional: Red pepper flakes for a kick
Directions:
1. Brown the ground beef in a skillet over medium heat, breaking it apart with a spoon. Once the meat is no longer pink, drain any excess fat.
2. Transfer the browned ground beef to your slow cooker.
3. Toss in the finely chopped onion and minced garlic to join the party.
4. Pour in the tomato sauce and tomato paste—this is going to create that rich, tomatoey base we all know and love.
5. Now, let's spice it up! Add the Worcestershire sauce, chili powder, cumin, smoked paprika, and sugar. These are your flavor superheroes, trust me.
6. Stir everything up until it's all well-acquainted.
7. Cover and cook on low for 6-8 hours. You know your chili is ready when it’s thick, aromatic, and making your stomach growl.
8. If you like your chili a bit thinner, feel free to add a splash of water until you reach your desired consistency.
9. Give it a taste and season with salt and pepper. If you opted for the red pepper flakes for that extra zing, now's the time to add them in.
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10. Serve hot over your favorite franks and enjoy!
Variations & Tips:
- If you’re in a time crunch, you can set your slow cooker on high for about 3-4 hours instead. Keep an eye on it, though—we don't want any chili casualties.
- For a leaner version, use ground turkey or chicken instead of beef. It’s just as tasty and a bit lighter on the tummy.
- Vegetarian in the crowd? No problem! Swap out the meat for a can of drained and rinsed kidney beans. You'll get that protein punch without the meat.
- Feel free to personalize your spice blend. Love garlic? Go ahead and double it. Not a fan of heat? Skip the red pepper flakes. Cooking is all about making it your own.
- For a leaner version, use ground turkey or chicken instead of beef. It’s just as tasty and a bit lighter on the tummy.
- Vegetarian in the crowd? No problem! Swap out the meat for a can of drained and rinsed kidney beans. You'll get that protein punch without the meat.
- Feel free to personalize your spice blend. Love garlic? Go ahead and double it. Not a fan of heat? Skip the red pepper flakes. Cooking is all about making it your own.