Instructions
- In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon as it cooks. Drain off any excess grease thoroughly.
- Add the diced yellow onion to the same skillet (if there’s a little beef fat left, that’s fine; otherwise, add a tiny bit of oil) and cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Transfer the browned beef, cooked onion, and garlic mixture to a 6-quart or larger slow cooker.
- Add the crushed tomatoes, tomato sauce, tomato paste, and beef broth to the slow cooker.
- Stir in the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, and cayenne pepper (if using).
- Add the Worcestershire sauce, yellow mustard, and brown sugar.
- Season with salt and black pepper. Stir all ingredients together until well combined.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30-60 minutes before serving, stir in the cut hot dog pieces. Allow them to heat through and meld with the chili flavors.
- Taste the chili and adjust seasonings as needed. You might want a little more salt, pepper, or a pinch more sugar to balance the acidity.
- Serve hot over grilled or steamed hot dogs in buns, topped with your favorite condiments like shredded cheddar cheese, diced raw onion, or jalapeños.
Cooking Tips and Variations
For the best flavor, don’t skimp on browning the ground beef. This step is crucial for developing a deep, rich base for your chili. Browning caramelizes the meat and creates delicious fond at the bottom of the pan, which then gets incorporated into the chili. Ensure you drain off as much grease as possible after browning to prevent your chili from becoming oily.
Don’t be afraid to adjust the spices to your preference. If you like more heat, add an extra pinch of cayenne pepper or a dash of hot sauce. For a milder flavor, reduce the cayenne or omit it entirely. A little bit of cocoa powder (1 teaspoon unsweetened) can add incredible depth and richness to the chili without making it taste like chocolate. Similarly, a splash of brewed coffee or a dark beer can also enhance the savory notes.
For a thicker chili, you can uncover the slow cooker for the last hour of cooking to allow some of the liquid to evaporate. Alternatively, if you prefer a slightly thinner consistency, add a little more beef broth or water. If you’re looking to add another layer of flavor, consider adding a can of drained and rinsed kidney beans or pinto beans along with the other ingredients in the slow cooker. While traditional hot dog chili often skips beans, they can add bulk and fiber.
Consider using different types of hot dogs for variety. All-beef hot dogs will give a classic flavor, but you could experiment with turkey dogs for a lighter option or even spicy hot dogs if you’re looking to amp up the heat. You can also brown the hot dog pieces slightly in a skillet before adding them to the chili for an extra layer of flavor and texture, though this is optional.
To make this chili vegetarian, you can substitute the ground beef with a plant-based ground crumble and use vegetable broth instead of beef broth. Ensure your other ingredients are also vegetarian-friendly. For a smoky twist without the smoked paprika, a few drops of liquid smoke can be added, but use sparingly as it’s potent. A tablespoon of apple cider vinegar can also brighten the flavors and add a subtle tang.
Another great tip is to allow the chili to cool slightly before storing. This helps prevent condensation which can make the chili watery. When reheating, if it’s too thick, add a little water or broth to reach your desired consistency. Don’t forget the garnishes! The right toppings can elevate your hot dog chili experience from good to absolutely fantastic. Get creative with shredded cheeses, various diced onions, pickled jalapeños, or even a dollop of sour cream.
Storage and Reheating
Proper storage is key to enjoying your Crockpot Hot Dog Chili for days to come. Once the chili has cooled down to room temperature (this usually takes about 1-2 hours after cooking, but do not leave it out for more than 2 hours), transfer it to airtight containers. Glass containers with tight-fitting lids are excellent for storage as they don’t absorb odors or colors. Ensure the containers are completely sealed to prevent air exposure, which can lead to spoilage and freezer burn.
Stored in the refrigerator, Crockpot Hot Dog Chili will remain fresh and delicious for 3-4 days. The flavors often meld even further overnight, making leftovers taste even better than the first day. For longer storage, this chili freezes beautifully. Divide the cooled chili into freezer-safe bags or containers, leaving a little headspace as liquids expand when frozen. Label the containers with the date, and the chili can be stored in the freezer for up to 3 months. Thaw frozen chili overnight in the refrigerator before reheating.
When it comes to reheating, there are a few effective methods. For a single serving, the microwave is your quickest option. Place the chili in a microwave-safe bowl, cover loosely, and heat on high for 1-2 minutes, stirring halfway through, until thoroughly hot. Be careful not to overheat, as this can make the chili dry.
For larger quantities, reheating on the stovetop is ideal. Transfer the chili to a saucepan or pot and heat over medium-low heat, stirring frequently, until it’s simmering gently and heated through. This method allows for more even heating and helps maintain the chili’s texture. If the chili appears too thick after refrigeration or freezing, add a splash of water or beef broth during reheating to achieve your desired consistency. Avoid reheating the chili multiple times to maintain its quality and food safety.
Frequently Asked Questions
Can I make this chili ahead of time for a party?
Absolutely! This Crockpot Hot Dog Chili is an excellent make-ahead dish, perfect for parties and gatherings. In fact, many people find that the flavors deepen and improve after a day or two in the refrigerator. Prepare the chili as directed, let it cool completely, and then store it in an airtight container in the refrigerator for up to 3-4 days. On the day of your party, simply reheat it gently on the stovetop or in the slow cooker on the “warm” setting until piping hot. This allows you to enjoy your guests without being stuck in the kitchen.
What are the best hot dogs to use for this chili?
The best hot dogs to use are primarily a matter of personal preference, but for optimal flavor and texture in chili, we recommend using high-quality, all-beef hot dogs. Brands known for their robust flavor and good snap work wonderfully. Avoid overly processed or very low-fat hot dogs, as they may not hold up as well or contribute as much flavor to the chili. If you prefer a bit of spice, feel free to use spicy hot dogs, or for a slightly lighter option, turkey hot dogs can also be used, though they might alter the overall flavor profile slightly.
Can I add beans to this hot dog chili?
While traditional hot dog chili is often bean-free, there’s no rule saying you can’t add them if you enjoy them! If you wish to include beans, we recommend adding one (15 ounce) can of drained and rinsed kidney beans or pinto beans to the slow cooker along with the other ingredients. Adding them at the beginning allows them to fully absorb the flavors of the chili as it cooks. Beans will add extra fiber and bulk, making the chili even heartier and more filling.
How can I make this chili spicier?
There are several ways to kick up the heat in your Crockpot Hot Dog Chili. You can increase the amount of cayenne pepper listed in the recipe, or add a pinch of red pepper flakes along with the other spices. For a deeper, more complex heat, consider adding a finely diced jalapeño or serrano pepper (remove seeds for less heat) when you sauté the onions. A dash of your favorite hot sauce stirred in at the end, or served on the side, is also a great way to customize the spice level for individual servings.