Dinner

Crockpot Hot Dog Chili Recipe

ByEthan Lark March 12, 2026March 12, 2026

Introduction

This Crockpot Hot Dog Chili is a tasty, easy-to-make topping that brings bold flavors to your favorite hot dogs. With simple ingredients and slow-cooked goodness, it’s perfect for game days or casual family dinners.

Two chili dogs are placed on a white plate, sitting on a white marbled surface. Each hot dog has a soft, light golden bun with a slightly crisp edge. Inside the buns are plump, grilled sausages, visible at the ends with a subtle char mark on one. On top of each sausage is a thick, chunky chili sauce with visible bits of cooked ground meat and beans, giving a textured, rich reddish-brown appearance. The chili sauce is glossy and moist, generously covering the sausages and slightly overflowing the buns. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef (93% lean recommended, but any ground beef works)
1 yellow onion, diced
10 ounces tomato sauce (1 can)
3/4 cup ketchup
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon cumin
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon white sugar

Instructions

Step 1: In a large skillet over medium heat, brown the ground beef with the diced onion, breaking the meat apart as it cooks. Drain any excess grease once browned.
Step 2: Transfer the cooked beef and onions to the slow cooker. Add the tomato sauce, ketchup, chili powder, Worcestershire sauce, cumin, salt, black pepper, and white sugar. Stir well to combine.
Step 3: Cook on low for 3 to 4 hours, or on high for 2 to 3 hours, allowing the flavors to meld together.
Step 4: Once cooked, stir the chili to mix all the flavors evenly. Serve warm as a hearty topping for hot dogs.

Tips & Variations

For a spicier chili, add a pinch of cayenne pepper or some chopped jalapeños during cooking.
To make it vegetarian, substitute ground beef with lentils or plant-based meat alternatives.
Use low-sodium tomato sauce and ketchup to control salt levels, adjusting seasoning to taste.
Serve with shredded cheese or chopped onions on top for extra texture and flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally for even warming. This chili can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Two chili cheese hot dogs sit on a white plate with a white marbled surface underneath. Each hot dog features a soft, light golden bun as the base, with a smooth reddish-brown sausage placed inside. The sausages have some slight dark grill marks on the ends. Generous layers of thick, chunky chili with visible bits of ground meat and beans cover the sausages, spreading unevenly from the middle to the edges of each hot dog. A glass bowl with light-colored, shredded cheese sits blurred in the background, adding depth to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a slow cooker?

Yes, you can prepare this chili on the stovetop by simmering it over low heat for about 30 to 45 minutes, stirring occasionally until thickened and flavors develop.

Is it necessary to brown the ground beef before adding it to the slow cooker?

Browning the beef first improves the flavor and texture by removing excess fat and giving it a richer taste, but if short on time, you can add raw beef directly to the slow cooker and cook longer.