Crockpot Hot Dog Chili Recipe
This Crockpot Hot Dog Chili is the ultimate game-day and cookout essential, featuring perfectly seasoned ground beef in a thick, savory sauce made with ketchup, mustard, and aromatic spices that’s been slow-cooked to perfection. What makes this recipe truly special is its simplicity—just brown the meat, toss everything into your slow cooker, and let it simmer away while you focus on other things. The result is a rich, flavorful chili sauce that’s neither too thick nor too thin, with finely crumbled meat that clings perfectly to every hot dog.
This hot dog chili recipe delivers that classic Coney Island-style flavor with a slightly sweet and tangy profile that transforms ordinary hot dogs into something extraordinary. The beauty of making it in a crockpot is that it requires minimal effort but develops deep, complex flavors as it cooks low and slow. Whether you’re feeding a crowd at a summer BBQ, hosting a game day party, or just want an easy weeknight dinner, this versatile chili sauce is also perfect over fries, burgers, nachos, or baked potatoes.
Table of Contents
Recipe Quick Facts
Prep Time: 10-15 minutes
Cook Time: 2-4 hours
Total Time: 2 hours 15 minutes – 4 hours 15 minutes
Servings: 16-20 hot dogs
Difficulty Level: Easy
Cuisine Type: American
Course: Condiment/Main Dish
Dietary Labels: Gluten-Free, No Beans
Why You’ll Love This Recipe
- Incredibly simple with just 10 basic pantry ingredients and minimal prep work
- Slow cooker does all the work while flavors meld together beautifully
- Perfect consistency—thick enough to stay on hot dogs but not dry or pasty
- Versatile sauce that works on hot dogs, fries, burgers, nachos, and more
Ingredients
For the Hot Dog Chili
- 1-2 pounds lean ground beef (90/10 recommended)
- 1 cup ketchup
- 8 oz can tomato sauce (not paste)
- ½-1 cup beef broth or water
- 2 tablespoons yellow mustard
- 1-2 tablespoons Worcestershire sauce
- 1½-2 tablespoons chili powder
- 1 tablespoon brown sugar
- 1 teaspoon onion powder (or ½ cup minced fresh onion)
- 1 teaspoon garlic powder (or 2 teaspoons minced fresh garlic)
- ½-1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
For Serving
- Hot dogs (beef, pork, or turkey)
- Hot dog buns
- Shredded cheddar cheese
- Diced white or yellow onions
- Diced jalapeños
- Extra mustard and ketchup
Ingredient Quality Tips: Use lean ground beef (90/10 or 93/7) to minimize excess grease. The key to authentic hot dog chili is crumbling the meat extra fine while browning—this creates the signature texture. Quality chili powder makes a difference; McCormick’s is recommended for best flavor. The combination of ketchup and mustard provides the classic sweet-tangy flavor profile.
Equipment Needed
Essential Tools
- 3-6 quart slow cooker/crockpot
- Large skillet for browning meat
- Wooden spoon or spatula (for breaking up meat)
- Slotted spoon or colander for draining
- Measuring cups and spoons
- Stirring spoon
Optional Tools
- Potato masher (for extra-fine meat crumbles)
- Ladle for serving
- Slow cooker liner for easy cleanup
Step-by-Step Instructions
- Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and ⅓ cup water to help break it down. Cook for 5-7 minutes, constantly breaking the meat into very small crumbles with a wooden spoon or potato masher—the finer the better for authentic hot dog chili texture. Cook until no pink remains.
- Drain the meat: Drain off all excess grease thoroughly using a colander or by carefully tilting the skillet. This prevents the chili from becoming greasy. Transfer the drained beef to your slow cooker.
- Add all ingredients: Add ketchup, tomato sauce, beef broth (or water), yellow mustard, Worcestershire sauce, chili powder, brown sugar, onion powder, garlic powder, salt, black pepper, and cayenne if using. If using fresh onion, add it now.
- Stir to combine: Stir everything together in the slow cooker until all ingredients are well combined and the meat is evenly coated with the sauce.
- Slow cook: Cover and cook on LOW for 3-4 hours or HIGH for 1½-2 hours. Stir occasionally (every 30-45 minutes) to prevent sticking or burning, especially around the edges.
- Check consistency: After cooking, the chili should be thick and saucy. If too thick, add a splash of water, beef broth, or extra ketchup. If too thin, cook uncovered on high for 15-20 minutes to reduce.
- Serve: Spoon the hot dog chili generously over cooked hot dogs in buns. Top with shredded cheese, diced onions, jalapeños, or extra condiments as desired. Keep slow cooker on warm setting for serving at parties.
Pro Tips for Success
- Crumble meat extra fine while browning—this is the secret to authentic Coney Island-style texture
- Add ⅓ cup water to the skillet with raw meat to help break it down into finer crumbles
- Drain grease thoroughly to prevent oily, greasy chili
- Stir frequently during cooking to prevent burning on the bottom and sides
- Use quality chili powder for best flavor—McCormick’s is highly recommended
- Make ahead and refrigerate overnight for even better flavor development
Substitutions & Variations
- Leaner protein: Use ground turkey or chicken for a lighter version, but add extra seasonings for flavor
- Fresh aromatics: Replace onion powder with ½ cup minced fresh onion, and garlic powder with 2 cloves minced fresh garlic
- Spicier version: Increase cayenne pepper to ½ teaspoon, or add diced jalapeños or hot sauce
- Sweeter profile: Increase brown sugar to 2 tablespoons for a sweeter, more kid-friendly version
- Thicker chili: Reduce liquid by using only ¼ cup water instead of ½-1 cup
- Coney Island style: Add 1 teaspoon cumin and ½ teaspoon cinnamon for authentic Detroit Coney flavor
- Bean addition: While traditional hot dog chili has no beans, you can add 1 can drained kidney beans if desired
Storage & Make-Ahead Tips
- Refrigerator: Store cooled chili in an airtight container for up to 5-7 days
- Freezer: Freeze in portion-sized containers or freezer bags for up to 3 months. Thaw overnight in refrigerator before reheating.
- Reheat: Microwave individual portions for 1-2 minutes, or reheat on stovetop over medium-low heat, stirring occasionally. Add a splash of water if needed to thin consistency.
- Make Ahead: This chili actually tastes better the next day after flavors meld. Make 1-2 days ahead and store refrigerated until ready to serve.
- Keep warm: Use the slow cooker’s warm setting to keep chili hot for parties and gatherings
Serving Suggestions
- Classic chili dogs with shredded cheddar cheese and diced white onions
- Chili cheese fries loaded with hot dog chili and melted cheese
- Spoon over burgers for chili cheeseburgers
- Top baked potatoes with chili, cheese, and sour cream
- Serve over nachos with cheese, jalapeños, and sour cream for loaded chili cheese nachos
- Create a hot dog bar with various toppings: cheese, onions, jalapeños, relish, coleslaw, and sauerkraut
- Pair with crispy french fries, potato chips, or onion rings
Nutrition Information (Per Serving)
Calories: 146 | Protein: 11 g | Carbohydrates: 8 g | Fat: 8 g | Fiber: 1 g | Sugar: 5 g | Sodium: 385 mg
Nutrition values are approximate and based on 2 pounds ground beef yielding 20 servings (sauce only, not including hot dog or bun)
FAQ
1. Can I make this ahead?
Absolutely! This chili actually tastes even better the next day. Make it 1-2 days ahead, store refrigerated, and reheat before serving.
2. Do I have to brown the meat first?
Yes, browning and draining the meat is essential. It removes excess grease and allows you to crumble the meat extra fine for proper texture.
3. Can I make this on the stovetop instead?
Yes! After browning meat, add all ingredients to a large pot and simmer on low for 30-45 minutes, stirring frequently.
4. Why is my chili too thick/thin?
If too thick, add water, beef broth, or ketchup a tablespoon at a time. If too thin, simmer uncovered on high for 15-20 minutes to reduce and thicken.
5. Can I freeze hot dog chili?
Yes! Freeze in airtight containers or freezer bags for up to 3 months. Thaw in refrigerator overnight before reheating.
6. What’s the difference between hot dog chili and regular chili?
Hot dog chili has no beans, finer meat texture, a sweeter flavor profile from ketchup and mustard, and thinner consistency specifically designed as a hot dog topping.
Recipe Notes
Hot dog chili, also known as Coney Island chili or Coney sauce, has roots tracing back to Coney Island, New York, in the early 1900s, though various regions claim their own versions. The Detroit-style Coney dog became particularly famous, featuring a distinctive all-meat chili sauce with finely ground beef, while Cincinnati and other areas developed their own regional variations. What distinguishes hot dog chili from traditional chili is its texture (no beans, finely crumbled meat), consistency (thinner and saucier), and flavor profile (sweeter and tangier from ketchup and mustard). This makes it specifically designed as a condiment rather than a standalone dish. The slow cooker version gained popularity in recent decades as home cooks sought hands-off methods for preparing classic recipes. Today, hot dog chili remains a beloved American favorite, essential for summer cookouts, game day gatherings, and casual family dinners.
