A few springs ago, one of my grandson had his 10th birthday party in our backyard. We strung up lights, scattered folding chairs, and set up a big folding table loaded with all the fixings for a build-your-own hot dog bar. Nothing fancy, just what he asked for—hot dogs, buns, chips, lemonade, and “that chili sauce Grandma makes.” That part made me smile.
The recipe came from my late brother-in-law’s little roadside diner in Kentucky. He never wrote it down, just made it by memory and taste, but I sat with him one Sunday and jotted notes as he worked.
His version simmered for hours on the stovetop, but I’ve since adapted it for the crockpot, so I can focus on other things while it cooks low and slow. That birthday, I made a double batch in my old slow cooker, and let me tell you, not a drop was left by the end of the afternoon.
Now every time I make it, I think of that day—kids laughing, the sizzle of hot dogs on the grill, and the smell of warm, spiced chili sauce drifting through the air. It’s simple food, but it brings people together in the best way. And honestly, that’s what good cooking is all about.
Short Description
This Crockpot Hot Dog Chili is a thick, savory sauce made with ground beef, spices, and tangy condiments—perfect for topping hot dogs, burgers, fries, or nachos. It’s easy to make, flavorful, and always a crowd-pleaser.
Key Ingredients
- 1 lb lean ground beef (90/10 preferred)
- 1/2 cup water
- 1 (8 oz) can tomato sauce
- 1/4 cup ketchup
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp chili powder (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 1 tsp onion powder or 1 tbsp minced onion
Tools Needed
- Skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Slow cooker (3–6 qt works well)
- Ladle or large spoon for serving
Cooking Instructions
Step 1: Cook the Beef
In a skillet over medium heat, combine ground beef and water. Cook, breaking the meat into very fine crumbles. This texture is key for a proper chili topping.
Step 2: Drain and Transfer
Once browned, drain off the excess grease. Transfer the crumbled beef to your slow cooker.
Step 3: Mix in the Sauce Ingredients
Add the tomato sauce, ketchup, mustard, Worcestershire sauce, chili powder, salt, black pepper, sugar, and onion powder. Stir until everything is evenly mixed.
Step 4: Slow Cook the Chili
Cover the crockpot and cook on LOW for 2 to 2½ hours. Stir halfway through if you can.
Step 5: Serve and Enjoy
Give the chili a good stir before serving. Spoon it generously over hot dogs, or use it as a topping for burgers, fries, or even baked potatoes.
Why You’ll Love This Recipe
Rich Flavor: The combo of ketchup, mustard, Worcestershire, and spices gives this chili a bold, well-balanced taste.
Hands-Off Cooking: Once it’s in the slow cooker, you can walk away and come back to a perfect chili sauce.
Great Texture: Cooking the beef in water and breaking it down creates a fine, spoonable consistency.
Crowd Friendly: This chili feeds a crowd and is perfect for parties, BBQs, or weeknight dinners.
Versatile: Works beautifully on hot dogs but also over fries, rice, nachos, or even in stuffed bell peppers.
Mistakes to Avoid & Solutions
Beef Too Chunky
Solution: Break up the meat thoroughly while cooking. Use a potato masher or fork if needed to get fine crumbles.
Chili Too Thick or Dry
Solution: If it thickens too much in the crockpot, add 1–2 tbsp of water or beef broth and stir.
Too Salty or Sweet
Solution: Always taste before serving. Adjust seasoning with a splash of tomato sauce or a pinch of sugar to balance.
Greasy Texture
Solution: Use lean ground beef and drain thoroughly before adding to the slow cooker.
Burning Around the Edges
Solution: Use the LOW setting only. If using a small crockpot, stir occasionally to avoid hot spots.
Serving and Pairing Suggestions
Classic: Spoon over grilled hot dogs, add diced onions and shredded cheese.
Loaded Fries: Pour over crispy fries, top with jalapeños and sour cream.
Burgers: Add a scoop of chili to your cheeseburgers for extra flavor.
Game Day Nachos: Layer with tortilla chips, cheese, and your favorite toppings.
Family-Style: Serve in a large bowl with a ladle and let everyone top their dogs as they please.
Storage and Reheating Tips
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in small portions for up to 2 months. Thaw overnight in the fridge.
Reheating (Stovetop): Reheat over low heat, stirring occasionally. Add a splash of water if too thick.
Reheating (Microwave): Heat in 30-second bursts, stirring between each, until warm.
Batch Tip: Freeze in muffin tins for easy individual portions, then store in a zip-top bag.
FAQs
1. Can I make this without a slow cooker?
Yes. After browning the beef, combine everything in a pot and simmer over low heat for 45 minutes, stirring often.
2. Is this chili spicy?
Not particularly. It’s mild as written, but you can add cayenne or hot sauce for heat.
3. Can I use ground turkey instead?
Absolutely. Use lean ground turkey for a lighter version. The flavor will be a bit milder.
4. Will it work as a full chili bowl, not just a topping?
This version is best as a topping, but you can add beans and extra tomato sauce to turn it into a chili bowl.
5. Can I double the recipe?
Yes, but use at least a 6-quart crockpot to avoid overflowing. Cook time stays the same.
Tips & Tricks
Add 1 tbsp apple cider vinegar for a little zip.
A pinch of smoked paprika deepens the flavor beautifully.
To thicken the chili more, uncover the crockpot during the last 30 minutes.
For a smoother texture, pulse the cooked chili briefly with an immersion blender.
Add a splash of beer or cola for extra depth during cooking (yes, really—it works!).
Recipe Variations
1. Spicy Jalapeño Chili
Add 1 finely diced jalapeño and 1/4 tsp cayenne pepper to the mix. Cook as directed. Expect a spicier, bolder kick.
2. Sweet & Smoky BBQ Chili
Replace ketchup with BBQ sauce and add 1/2 tsp smoked paprika. The flavor becomes richer and slightly sweet.
3. Turkey & Black Bean Chili
Use ground turkey, 1/2 cup tomato sauce, and stir in 1/2 cup rinsed black beans. Simmer as usual. Great for tacos too.
4. Beer Chili
Replace the water with 1/2 cup of light beer. Adds subtle bitterness and deepens the chili flavor.
5. Veggie Chili Topping
Use plant-based ground meat and veggie broth instead. Adjust spices as needed for flavor.
Final Thoughts
Some recipes just feel like old friends. This Crockpot Hot Dog Chili has been with me through birthdays, tailgates, and quiet Sunday lunches. It’s not fancy, but it’s full of warmth and flavor. I love how it brings people together over something as simple as a hot dog topped just right.
Cooking it in the slow cooker frees up your hands and lets the flavors slowly develop while you go about your day. It’s dependable, flexible, and always welcome on the table. I like to make extra and stash a few portions in the freezer because you never know when you’ll want that nostalgic, messy, perfectly seasoned bite.
Food doesn’t always need to impress, it just needs to comfort. And this one does it every single time.
Crowd-Pleasing Crockpot Hot Dog Chili
Print ThisIngredients
- 1 lb lean ground beef (90/10 preferred)
- 1/2 cup water
- 1 (8 oz) can tomato sauce
- 1/4 cup ketchup
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp chili powder (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 1 tsp onion powder or 1 tbsp minced onion
Instructions
Step 1: Cook the Beef
Brown ground beef with water over medium heat, breaking it into fine crumbles.
Step 2: Drain and Transfer
Drain grease and move the beef to your slow cooker.
Step 3: Add Sauce Ingredients
Stir in tomato sauce, ketchup, mustard, Worcestershire, chili powder, salt, pepper, sugar, and onion powder.
Step 4: Slow Cook
Cover and cook on LOW for 2–2½ hours, stirring once midway if possible.
Step 5: Serve
Stir well and spoon over hot dogs, burgers, fries, or baked potatoes.
