Here is my favorite crockpot hot dog chili recipe, with simple pantry ingredients like ground beef, ketchup, mustard, and a blend of spices that create that classic ballpark-style chili flavor.

This hot dog chili is perfect for game day or whenever you’re craving a good chili dog without all the fuss. I love that it cooks itself in the slow cooker while I do other things, and it always disappears fast at our house!

Why You’ll Love This Hot Dog Chili

Crockpot convenience – Just brown the beef, toss everything in the slow cooker, and you’re done. Perfect for game day or busy weeknights when you want something tasty without the fuss.
Simple pantry ingredients – You probably already have most of these staples in your kitchen, so no special shopping trip required.
Classic flavor everyone loves – This tastes just like the hot dog chili you remember from your favorite diner or ballpark, with that perfect balance of tangy and savory.
Great for feeding a crowd – Whether it’s a backyard barbecue or a casual get-together, this recipe makes enough to top plenty of hot dogs without breaking a sweat.
Quick prep time – With just a few minutes of browning the meat and mixing ingredients, the crockpot does the rest while you focus on other things.

What Kind of Ground Beef Should I Use?

For hot dog chili, you’ll want to stick with a lean ground beef like 90/10 or even 93/7 if you can find it. Since this chili cooks low and slow in the crockpot, fattier beef will release a lot of grease that can make your chili too oily and greasy. If you only have 80/20 ground beef on hand, you can still use it – just be sure to brown it in a skillet first and drain off the excess fat before adding it to your slow cooker. The leaner meat also helps the chili stick better to your hot dogs without sliding right off.

Options for Substitutions

This hot dog chili is pretty forgiving when it comes to swaps:

Ground beef: You can use ground turkey or ground chicken for a leaner option. Just note that the flavor will be a bit milder, so you might want to bump up the seasonings slightly.
Tomato sauce: If you’re out of tomato sauce, use tomato paste mixed with a little water (about 2 tablespoons paste plus 3 tablespoons water) to get the right consistency.
Ketchup: In a pinch, you can replace ketchup with extra tomato sauce plus 1 tablespoon of brown sugar and a splash of vinegar to mimic that sweet-tangy flavor.
Chili powder: Don’t have chili powder? Mix together 1 teaspoon cumin, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper for a similar taste.
Onion powder: Fresh minced onion works great here – use about 2 tablespoons and sauté it with the ground beef at the beginning.
Yellow mustard: Dijon or spicy brown mustard can work, though they’ll give a slightly different flavor profile. Stick with yellow if you want that classic hot dog chili taste.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot hot dog chili is not breaking up the ground beef into small enough pieces during the initial cooking – you want tiny crumbles, not chunks, so take your time in the skillet and use a wooden spoon or potato masher to really break it down fine.

Skipping the step to drain the liquid after browning the beef can make your chili watery and greasy, even if you’re using lean meat, so don’t rush through this part.

Since slow cookers vary in temperature, check your chili after 1.5 hours to make sure it’s not getting too thick – if it looks dry, add a splash of water and stir well.

For the best flavor, resist the urge to open the lid and stir constantly, as this releases heat and can add 15-20 minutes to your cooking time each time you peek.

What to Serve With Hot Dog Chili?

Obviously, this chili is perfect spooned over hot dogs in soft buns, but it’s also great on so many other things. I love piling it on top of crispy french fries with shredded cheese for chili cheese fries, or serving it over baked potatoes with sour cream and green onions. You can also use it as a topping for nachos, mixed into mac and cheese for a heartier meal, or even served over rice if you want something filling. Don’t forget to set out toppings like diced onions, shredded cheddar, and jalapeños so everyone can customize their plate.

Storage Instructions

Store: This chili actually gets better after a day or two in the fridge! Keep it in an airtight container for up to 5 days. It’s perfect for making ahead when you know you’ll be feeding a crowd, or just want an easy topping ready to go for hot dogs throughout the week.

Freeze: Hot dog chili freezes really well, so feel free to double the batch. Let it cool completely, then store it in freezer-safe containers or bags for up to 3 months. I like to freeze it in smaller portions so I can thaw just what I need.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also use the microwave in 30-second intervals, stirring between each one. If it seems a bit thick after storing, just add a splash of water to get it back to the right consistency.

Preparation Time	10-15 minutes
Cooking Time	120-150 minutes
Total Time	130-165 minutes
Level of Difficulty	Easy
Servings	2.5 cups of chili

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1000-1150
Protein: 80-90 g
Fat: 55-60 g
Carbohydrates: 45-55 g

Ingredients

1 lb ground beef (Laura’s Lean recommended)
1/2 cup water
5 oz tomato sauce
1/2 cup + 1 tbsp ketchup
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
1 tbsp chili powder
1/2 tsp salt
1/2 tsp ground black pepper
3/4 tsp sugar
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp garlic powder

Step 1: Brown the Ground Beef

1 lb ground beef
1/2 cup water

Heat a large skillet over medium-high heat and add the ground beef with the water.

Break the meat into small pieces as it cooks, stirring frequently to ensure even browning and to keep the pieces small and uniform.

This usually takes about 5-7 minutes.

The water will help keep the meat moist while cooking and will evaporate as the beef browns.

Step 2: Combine Chili Seasoning Base

5 oz tomato sauce
1/2 cup + 1 tbsp ketchup
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
1 tbsp chili powder
1/2 tsp salt
1/2 tsp ground black pepper
3/4 tsp sugar
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp garlic powder

While the beef is cooking, whisk together all the dry seasonings and wet condiments in a small bowl.

This includes the tomato sauce, ketchup, mustard, Worcestershire sauce, chili powder, salt, pepper, sugar, onion powder, smoked paprika, and garlic powder.

Mixing these together beforehand ensures the spices are evenly distributed throughout the chili, preventing any clumpy or overly concentrated pockets of flavor.

Step 3: Transfer Beef to Slow Cooker and Build the Chili

cooked ground beef from Step 1
seasoning and sauce mixture from Step 2

Once the beef is fully browned, carefully transfer it to your slow cooker.

I like to use a slotted spoon to drain off excess fat as I transfer the meat, which keeps the chili from becoming too greasy.

Pour the seasoning mixture from Step 2 into the slow cooker and stir everything together until well combined, making sure to scrape the bottom and sides to incorporate all the flavorful spices.

Step 4: Slow Cook the Chili

Cover the slow cooker and cook on LOW for 2 to 2.5 hours.

The low and slow cooking allows the flavors to meld together and develop depth, while the extended time ensures the chili reaches a rich, cohesive taste.

Stir occasionally if possible, though it’s not essential.

Step 5: Serve the Chili

finished chili from Step 4

Ladle the hot dog chili over your choice of base—traditional hot dogs, crispy fries, or juicy burgers.

The chili should be thick and flavorful, clinging nicely to whatever you serve it on.

Serve immediately while hot.