CROCKPOT HOT DOG CHILI

Name: CROCKPOT HOT DOG CHILI
Prep time: 10 min
Cook time: 8 h
Yield: 6 people
Ingredients: 1 lb ground beef; 1 can; 1 can; ½ cup onion; 1 tablespoon Worcestershire sauce; 1 tablespoon yellow mustard; 1 tablespoon chili powder; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; ¼ teaspoon ground black pepper; 1 teaspoon salt; ½ cup water

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Prep Time
10 mins
Cook Time
8 hrs
Servings
6 people
Calories
220 kcal
Course
Main Course
Cuisine
American

CROCKPOT HOT DOG CHILI

Iris Warren

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This Crockpot Hot Dog Chili is a rich, flavorful chili made with ground beef, tomatoes, and a blend of spices, simmered to perfection in the slow cooker. Perfect for topping hot dogs, baked potatoes, or serving as a hearty chili meal.

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Ingredients

Servings

1 lb ground beef
1 can 15 oz tomato sauce
1 can 14.5 oz diced tomatoes
½ cup onion finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 tablespoon chili powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon ground black pepper
1 teaspoon salt adjust to taste
½ cup water or beef broth for extra flavor

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Instructions

In a skillet over medium heat, brown the ground beef, breaking it up into small pieces as it cooks. Once browned, drain any excess fat.
Transfer the browned beef into the Crockpot. Add tomato sauce, diced tomatoes, chopped onion, Worcestershire sauce, mustard, chili powder, garlic powder, smoked paprika, black pepper, salt, and water.
Stir well to combine all the ingredients.
Cover and cook on low for 6-8 hours, or until the flavors have melded and the chili is thickened to your liking.
Taste and adjust the seasonings if needed. If the chili is too thick, add a little more water or beef broth to reach your desired consistency.
Serve the chili over hot dogs, baked potatoes, or as a standalone chili dish with cornbread or crackers.

Notes

You can substitute ground turkey or chicken for a leaner version of this chili.
If you prefer a spicier chili, add diced jalapeños or red pepper flakes to the mixture.
To make it extra rich and creamy, stir in a little shredded cheddar cheese or sour cream just before serving.
This chili can also be served over chili fries or used as a topping for nachos.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month.
For a smoother consistency, you can blend the chili slightly with an immersion blender before serving.
To reduce the sweetness, use less Worcestershire sauce or adjust the mustard to taste.