Dinner

Crockpot Hot Dog Chili Recipe

ByRita Bennet October 27, 2025October 27, 2025

Introduction

Crockpot Hot Dog Chili is a thick, tangy, and slightly sweet chili that perfectly complements hot dogs, fries, and more. Made with simple pantry ingredients and slow-cooked to deepen the flavors, it’s a comforting dish that’s both easy and delicious.

A soft, light-brown hot dog bun holds a cooked sausage on the right side, with the tip of the sausage slightly wrinkled. On top of the sausage and filling is a thick layer of chili made with ground meat and small diced vegetables in a rich, brownish-red sauce, spreading evenly inside the bun. Over the chili, there is a topping of diced onions, green chilies, and small pieces of red and yellow peppers, adding bright colors like white, purple, green, red, and yellow. The entire hot dog rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef (lean, such as 90/10)
1/3 cup water

5 ounces tomato sauce
1/2 cup ketchup

1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce

2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper

1/2 teaspoon sugar
1/2 teaspoon onion powder or minced onion

Instructions

Step 1: In a medium skillet over medium heat, combine the ground beef and water. Break the beef into fine pieces as it cooks to achieve a crumbled texture.

Step 2: Drain off any remaining water or grease from the cooked beef.
Step 3: Transfer the browned beef to your slow cooker.
Step 4: Add tomato sauce, ketchup, yellow mustard, Worcestershire sauce, chili powder, salt, black pepper, sugar, and onion powder to the slow cooker. Stir until fully combined.

Step 5: Cover and cook on LOW for 2 to 2½ hours, allowing flavors to meld and the chili to thicken.
Step 6: Serve the hot dog chili on top of hot dogs, fries, burgers, or your favorite dishes. Enjoy!

Tips & Variations

For a finer texture, use a potato masher or meat chopper while browning the beef to create small crumbles that spread easily.

If you like heat, add a pinch of cayenne pepper, dashes of hot sauce, or chopped jalapeños to the chili.
To keep the chili mild and family-friendly, stick to the basic spice mix without additional heat.
Substitute ketchup with a low-carb version and use gluten-free Worcestershire sauce to make this recipe keto-friendly and gluten-free.

Storage

Store leftover hot dog chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often deepen and improve after a day.

How to Serve

The image shows a close-up of a hot dog in a soft, light beige bun. The bottom layer is a cooked reddish-brown sausage, slightly shiny, with a split end facing the camera. On top of the sausage is a thick layer of chunky, dark brown chili with small pieces of onions and bell peppers mixed in. The chili has a moist texture with bits of finely ground meat. Above the chili, there is a colorful mix of finely chopped raw toppings, including purple onions, white onions, bright green scallions, small yellow pieces, and a small pile of bright yellow shredded cheddar cheese near the center. The hot dog is presented on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze crockpot hot dog chili?

Yes, let the chili cool completely before freezing it in freezer-safe bags or containers. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How long should I cook the chili in the crockpot?

Cook the chili on LOW for 2 to 2½ hours. This slow simmer allows the flavors to fully develop and results in a thick, flavorful chili. Stirring halfway through is optional.