Slow Cooker Hot Dog Chili

Indulging in a chili dog at a baseball game or a casual backyard BBQ is a quintessential American tradition—a homage to simple but gratifying food.

Slow Cooker Hot Dog Recipe Chili evokes nostalgic emotions and serves as a unifying food that effortlessly draws people together.
Prepare this dish for your next family game night or as a crowd-pleaser for a gathering with friends—it provides a comforting and enjoyable experience for your taste senses!

Now that you have the hot dog chili, what should you do next? I really like using this substantial condiment on top of hot dogs, as well as using it as a delectable accompaniment to crispy, oven-baked fries.

If you want to achieve a harmonious equilibrium in the meal, you may want to contemplate the inclusion of a straightforward, zesty coleslaw or a refreshing garden salad.

Additionally, remember to include the cornbread. It is an ideal accompaniment to chili, since it absorbs the flavorful and delicious liquid.

Ingredients: 

– 1 pound of ground beef – 1 yellow onion, finely diced – 2 cloves of garlic, minced
– One can of tomato sauce, about 15 ounces.
– 1 can (6 oz) of tomato paste – 1 tablespoon of Worcestershire sauce
– 1 tbsp of chili powder
– 1 tsp of ground cumin – 1 tsp of smoked paprika – 1 tsp of sugar – Salt and pepper to taste – Water as necessary to achieve desired thickness
– Not required: Red pepper flakes to provide a spicy flavor

Instructions:  

 

Instructions: 1. Sear the ground beef in a pan over medium heat, using a spoon to crumble it. After the meat has lost its pink color, remove any extra fat.
2. Transfer the seared ground beef to your slow cooker.
Add the finely chopped onion and minced garlic to the mixture.
4. Add the tomato sauce and tomato paste to make a flavorful and concentrated tomato foundation.
5. Now, let’s add some excitement! Incorporate the Worcestershire sauce, chili powder, cumin, smoked paprika, and sugar. These individuals are your ultimate champions of taste, I assure you.

6. Mix all the ingredients well until they are fully combined.
7. Place a cover on the dish and simmer on low heat for a duration of 6 to 8 hours. The chili is considered done when it has reached a thick consistency, has a strong scent, and causes your stomach to grumble.
8. If you like a more diluted texture for your chili, you may add a little amount of water until you get the required thickness.
9. Sample the dish and season with salt and pepper. If you choose to use red pepper flakes for an additional burst of flavor, now is the appropriate moment to incorporate them.