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Crockpot Hot Dog Chili
Isla Marie

Crockpot Hot Dog Chili

This Crockpot Hot Dog Chili is a classic, bean-free chili sauce with finely textured ground beef, tangy tomatoes, mustard, and Worcestershire slow-cooked for deep, savory flavor. Ideal for topping hot dogs, burgers, or fries — a must-have for BBQs, picnics, or ballpark vibes at home!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 10
Course: Party Food, Sauce, Topping
Cuisine: American, Game Day, Gluten-Free
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Chili Sauce:
  • 2 lbs ground beef 80/20 for flavor or lean
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 15 oz can tomato sauce
  • 1 6 oz can tomato paste
  • 1 cup beef broth low-sodium
  • 2 tbsp Worcestershire sauce
  • 2 tbsp yellow mustard or Dijon for tang
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika smoked for extra depth
  • 1 tsp sugar or brown sugar
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: ¼ tsp cayenne; ½ tsp onion powder; ½ tsp garlic powder
For Serving:
  • Hot dogs & buns
  • Shredded cheddar cheese
  • Diced onions
  • Mustard or pickles

Equipment

  • 4–6 quart crockpot/slow cooker
  • Large skillet
  • Wooden spoon or spatula
  • Cutting board & knife
  • Measuring cups & spoons
  • Colander (for draining fat)

Method
 

  1. Brown Beef: In skillet over medium-high, cook beef, onion, garlic 6–8 min until no pink remains. Break into fine crumbles. Drain fat thoroughly.
  2. Assemble: Transfer to crockpot. Add tomato sauce, paste, broth, Worcestershire, mustard, chili powder, cumin, paprika, sugar, salt, pepper, cayenne.
  3. Cook: Stir well to combine. Cover & cook low 4 hrs or high 2 hrs, stirring once halfway.
  4. Adjust: Taste; add more mustard or sugar if needed. If watery, high uncovered 30 min.
  5. Serve: Keep on warm. Spoon over grilled hot dogs. Top with cheese & onions.

Notes

Fine Texture: Use potato masher in crockpot for classic "hot dog stand" crumble.
Make Ahead: Flavors intensify overnight — reheat on low.
Too Tangy? Add sugar. Too Bland? More chili powder.
Vegetarian: Use impossible beef or lentils.
Storage: Fridge up to 4 days | Freeze up to 3 months (thaw overnight)
Reheat: Crockpot low with splash broth; avoid microwave (dries out).