Crockpot Hot Dog Chili
This slow-cooked chili blends tender ground beef, tangy tomato sauce, and savory spices for a rich, hearty topping perfect for hot dogs. Cooked to perfection in a crockpot, it's a crowd-pleasing recipe that simmers into a thick, flavorful sauce with a hint of warmth.
Servings: 8 servings
Calories: 300kcal
Ingredients
- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 1 cup (240 ml) tomato sauce
- 1/2 cup (120 ml) ketchup
- 1 tablespoon halal-certified Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon mustard (yellow or Dijon)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup (60 ml) water
Instructions
- Brown the beef and onion in a skillet until beef is crumbly and onions are tender
- Drain excess fat from the mixture
- Transfer to crockpot
- Add tomato sauce, ketchup, Worcestershire sauce, chili powder, garlic powder, smoked paprika (if using), mustard, cumin, black pepper, salt, cayenne pepper, and water
- Mix thoroughly to combine
- Cook on low for 4-6 hours or high for 2-3 hours
- Stir occasionally to prevent sticking
- Serve hot over hot dogs in buns
Notes
Ensure Worcestershire sauce is halal-certified
Smoked paprika and cayenne are optional for depth of flavor and heat
For thicker chili, cook uncovered during the last 30 minutes
Stir occasionally to prevent sticking
Smoked paprika and cayenne are optional for depth of flavor and heat
For thicker chili, cook uncovered during the last 30 minutes
Stir occasionally to prevent sticking