Full of flavor, this Crockpot Hot Dog Chili makes an ordinary hot dog extra delicious. Made in the slow cooker, it is the perfect addition to a hot dog bar with toppings, or serving on top of fries or burgers!
I have a confession – I don’t like hot dogs (persnickety, remember?) but I do like this chili. It is hearty, flavorful and honestly great on a bun even without a hot dog. Filled with ground beef, ketchup, mustard, and seasonings (it reminds me of my cheeseburger pasta skillet), it is plenty on its own.
Being from Detroit, we are kinda known for our coney dogs (Detroiters – do you prefer American or Lafayette?). The dogs are grilled and then topped with a thin, beef filled chili (no beans!).
This crockpot hot dog chili will do a Detroit coney dog justice – just make sure you grill the hot dogs! If it is too thick for your liking, you can thin it out with additional water or even more ketchup.
Calories: 171kcal Carbohydrates: 6g Protein: 10g Fat: 12g Saturated Fat: 4g TransFat: 1g Cholesterol: 40mg Sodium: 463mg Potassium: 291mg Fiber: 1g Sugar: 5g Vitamin A: 306IU Vitamin C: 2mg Calcium: 21mg Iron: 2mg
- 1 pound ground beef use a lean cut like 90/10
- ⅓ cup water
- 5 ounces tomato sauce
- ½ cup ketchup
- 1 Tablespoon yellow mustard
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon sugar
- ½ teaspoon onion powder or minced onion
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In a medium skillet over medium heat combine the ground beef and water.
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Make sure to constantly break up the ground beef while it is cooking. You want it as fine as possible.
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Drain off any remaining water/grease.
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Add the beef to your slow cooker.
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Next, add all the remaining ingredients and stir together.
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Let cook on LOW 2 to 2-1/2 hours.
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Serve on hot dogs, french fries, or burgers!
Use a low fat ground beef both for flavor & to keep grease at a minimum (I like sirloin).
Serve with toppings like shredded cheese, minced onion, jalapenos, or mustard.
If you prefer to cook it stovetop, follow the same directions but leave it in a skillet on the stove over medium heat, simmering for 20-30 minutes, stirring occasionally.
Store leftovers in an airtight container in the fridge for up to 4 days. If the chili becomes too thick, you can thin with water or additional ketchup.
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