EASY TO COOK

🌭🍲 Crockpot Hot Dog Chili 🍲🌭

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This Crockpot Hot Dog Chili is the perfect topping for hot dogs, adding a rich and flavorful kick to your favorite franks. This easy-to-make recipe allows you to set it and forget it, making it ideal for busy days and gatherings.

📋 Ingredients:

  • 🥩 1 pound ground beef
  • 🧅 1 small onion, finely chopped
  • 🌶️ 1 bell pepper, finely chopped (optional)
  • 🧄 3 cloves garlic, minced
  • 🍅 1 can (15 oz) tomato sauce
  • 🍅 1 can (14.5 oz) diced tomatoes
  • 🥫 1/4 cup ketchup
  • 🥫 2 tablespoons tomato paste
  • 🍯 1 tablespoon brown sugar
  • 🧂 1 tablespoon chili powder
  • 🌿 1 teaspoon ground cumin
  • 🌿 1 teaspoon paprika
  • 🌿 1/2 teaspoon cayenne pepper (optional, for heat)
  • 🧂 Salt and black pepper, to taste
  • 🌿 1 tablespoon Worcestershire sauce
  • 🌿 1 cup beef broth or water

📝 Directions:

  1. Brown the Ground Beef:
  • In a large skillet over medium-high heat, cook the ground beef until browned and cooked through, breaking it up with a spoon as it cooks. Drain any excess fat.
  1. Transfer to Crockpot:
  • Transfer the browned ground beef to the crockpot. Add the finely chopped onion, bell pepper (if using), and minced garlic.
  1. Add Remaining Ingredients:
  • Add the tomato sauce, diced tomatoes, ketchup, tomato paste, brown sugar, chili powder, ground cumin, paprika, cayenne pepper (if using), salt, black pepper, Worcestershire sauce, and beef broth or water. Stir to combine all ingredients.
  1. Cook:
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
  1. Adjust Seasoning:
  • Taste and adjust the seasoning with additional salt, black pepper, or spices if needed.
  1. Serve:
  • Serve the hot dog chili warm over hot dogs. Garnish with your favorite toppings such as shredded cheese, chopped onions, or jalapeños.

Preparation time: 15 minutes

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Total Time: 6-8 hours 15 minutes

Servings: 8 servings

Calories: 250 kcal per serving

💡 Notes:

  • This chili can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • For a thicker chili, you can remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
  • This chili also makes a great topping for nachos, fries, or baked potatoes.