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.

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.

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.

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.

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.