Slow Cooker Hot Dog Chili (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 cup onion, diced
03 -
3 cloves garlic, minced
04 -
1 pound lean ground beef
05 -
1 cup water
06 -
3 tablespoons tomato paste
07 -
½ cup ketchup
08 -
1 ½ cups beef broth
09 -
1 tablespoon mustard
10 -
1 tablespoon Worcestershire sauce
11 -
1 ½ tablespoons chili powder
12 -
1 teaspoon garlic powder
13 -
2 teaspoons paprika
14 -
1 teaspoon salt
15 -
½ teaspoon black pepper
16 -
1 teaspoon granulated sugar (optional)
17 -
Shredded cheese, diced onions, jalapenos, for toppings
# Instructions:
01 -
Heat a large skillet over medium-high heat and add olive oil and diced onions. Sauté for 2-3 minutes, then add minced garlic and cook another 30 seconds until fragrant.
02 -
Add ground beef and water to the skillet. Using a spoon, break up the meat as it cooks to make it as fine as possible. Once browned, drain off any excess liquid.
03 -
Transfer the browned meat to the slow cooker. Add tomato paste, ketchup, beef broth, mustard, Worcestershire sauce, chili powder, garlic powder, paprika, salt, black pepper, and sugar (if using). Stir until combined.
04 -
Set the slow cooker to low and cook for 2-3 hours.
05 -
Serve over hot dogs, baked potatoes, or French fries with desired toppings.
# Notes:
01 -
Use lean ground beef to minimize grease.
02 -
Make a double batch and freeze it in an airtight container for up to 3 months.
03 -
Stovetop directions: After browning the ground beef, add the ingredients to the skillet and simmer on low for 1 hour.
04 -
Leftovers should be stored in an airtight container and refrigerated for up to 4-5 days or frozen for up to 3 months.