🌭 Crockpot Hot Dog Chili – Easy, Meaty, and Packed with Flavor

When it comes to summer cookouts, game day gatherings, or easy weeknight dinners, few things hit the spot quite like a fully loaded chili dog. But not just any chili—we’re talking rich, thick, slow-simmered Crockpot Hot Dog Chili, made with ground beef, beans (if you like), and spices, and simmered to perfection without a hint of bacon.

This version gives you all the comfort and classic flavor of chili dogs—without the smoke from bacon—making it a little lighter and easier to adapt for different tastes and diets.

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Why You’ll Love This Crockpot Chili for Hot Dogs

Here’s what makes this recipe a must-make for every chili dog lover:

✅ No Bacon, No Problem

This version skips the bacon but doesn’t skimp on depth or richness—thanks to sautéed onions, garlic, tomato paste, spices, and slow cooking.

✅ Crockpot Convenience

Let your slow cooker do all the work. Just dump, stir, and forget until mealtime.

✅ Great Texture

Unlike runny chili, this hot dog chili is thick and scoopable, designed to cling to your hot dog, not drip off.

✅ Freezer-Friendly

Make a big batch, freeze it in portions, and you’ll always be a few minutes away from the perfect chili dog.

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What Makes Hot Dog Chili Different?

Not all chili is created equal. Hot dog chili is typically:

• Thicker, to sit on top of the hot dog without soaking the bun.
• Simpler, without big chunks of tomato or veggies.
• Smooth and rich, often cooked longer for deep flavor.

And in this case, bacon is omitted, making it more versatile for picky eaters or those avoiding pork.

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Ingredient Breakdown (No Bacon, All Flavor)

• Ground beef – lean or 85/15 preferred
• Onion – diced, for sweetness and body
• Garlic – fresh or powder for boldness
• Tomato paste – for rich umami
• Tomato sauce – smooth texture
• Beef broth or water – to thin and simmer
• Chili powder, paprika, cumin, salt, and pepper
• Optional: brown sugar or Worcestershire for extra depth
• Optional: small can of kidney or pinto beans, if you like a chili with beans

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How to Make Crockpot Hot Dog Chili (Step-by-Step)

Step 1: Brown the Meat

In a skillet over medium heat, cook ground beef and chopped onions until the beef is browned and the onions are translucent. Drain excess fat.

💡 Why pre-cook the meat? This step prevents greasy chili and boosts the flavor through browning.

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Step 2: Combine Ingredients in Crockpot

Transfer the beef-onion mixture to your slow cooker. Stir in:

• Tomato sauce
• Tomato paste
• Garlic (minced or powder)
• Spices: chili powder, cumin, paprika, salt, pepper
• Optional: a pinch of sugar, Worcestershire, or hot sauce for a flavor boost
• ½ to 1 cup of beef broth or water to reach your desired consistency

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Step 3: Cook Low and Slow

Cover and cook on:

• LOW for 6–8 hours
• or HIGH for 3–4 hours

The long, slow simmer allows the flavors to blend beautifully and the chili to thicken into the perfect hot dog topping.

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Step 4: Taste and Adjust

Taste before serving. Add more salt, chili powder, or a dash of hot sauce if you like it spicy.

If it’s too thin, remove the lid and cook uncovered on high for 30 minutes before serving.

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Step 5: Serve on Hot Dogs

Spoon generously over grilled or boiled hot dogs nestled in buns. Top with:

• Shredded cheddar cheese
• Chopped red or green onions
• Jalapeño slices
• Crushed tortilla chips
• A drizzle of mustard or sour cream

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Tips for Perfect Hot Dog Chili

• Keep it thick: Avoid excess liquid so the chili stays on top of your hot dog.
• No big chunks: Dice onions finely and avoid whole beans if you want a classic smooth chili dog texture.
• Make it ahead: The flavors are even better the next day!
• No beans? No problem: This chili is just as delicious bean-free.

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How to Serve

These are ideal for:

• Backyard BBQs
• Tailgating and football parties
• Kid-friendly dinners
• Camping trips (pre-cooked and reheated)

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Storage and Freezing

• Fridge: Store leftovers in a sealed container for up to 5 days.
• Freezer: Freeze in airtight containers or zip-top bags for up to 3 months.
• Reheat: Warm on the stovetop or microwave, adding a splash of broth if needed.

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Variations to Try

• Spicy version: Add chipotle powder or chopped jalapeños
• Bean-free: Omit beans for a classic Southern-style chili
• Sweet and spicy: Stir in a tablespoon of brown sugar and a splash of hot sauce
• Tex-Mex twist: Add cumin, corn, and a bit of diced bell pepper

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FAQ

Can I skip browning the beef?

Technically yes, but it may turn out greasy and lack the depth of flavor. We recommend browning first.

Is this chili only for hot dogs?

Not at all! Spoon it over baked potatoes, fries, nachos, or use it in chili cheese dip.

Can I make this on the stovetop?

Yes! Simmer everything in a pot for about 45 minutes uncovered on low after browning the meat.

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Final Thoughts

This Crockpot Hot Dog Chili (No Bacon) proves you don’t need bacon to make chili bold, hearty, and delicious. It’s thick, perfectly seasoned, and made for piling high on hot dogs without making a mess. Whether it’s summer BBQ season or cozy game-day gatherings, this chili is the hero your hot dogs have been waiting for.

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