Can I make this chili in a slow cooker?

Absolutely! Brown the meat, onions, and garlic as directed, then transfer everything to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. The longer cooking time allows the flavors to meld beautifully, and it's perfect for parties where you want to keep the chili warm for serving.

Why is my chili too watery?

If your chili seems too thin, continue simmering uncovered to reduce the liquid. For a quick fix, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir this slurry into the simmering chili until it reaches your desired thickness.

Can I make this chili spicier?

Definitely! Add a diced jalapeño when cooking the onions, use hot Rotel instead of original, add a dash of cayenne pepper, or serve with hot sauce on the side. You can easily adjust the heat level to suit your preference.

Is hot dog chili different from regular chili?

Yes! Traditional hot dog chili typically has a finer texture and slightly sweeter flavor than regular chili. It's usually less chunky and designed to stay on the hot dog rather than slide off. Our recipe gives you that authentic hot dog chili consistency while still being versatile enough to enjoy in various ways.

The Best Hot Dog Chili Recipe

Description

A flavorful and easy-to-make hot dog chili that pairs perfectly with hot dogs, chili cheese fries, or as a standalone dish. This recipe strikes the perfect balance of spices, tanginess, and meatiness for the ultimate comfort meal.

Ingredients

Units Scale

Main Ingredients

1 teaspoon olive oil
1 1/2 pounds ground beef, or ground turkey
1 cup chopped onion
1 tablespoon minced garlic

Seasonings

1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt

Additional Ingredients

1 (8 oz) can tomato paste
2 (10 oz) cans Rotel, do not drain
1 (16 oz) can red kidney beans, rinsed and drained, optional
1 1/2 cups beef broth

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Instructions

Cook the Beef Mixture: In a large heavy-bottomed pot, like a Dutch oven, heat olive oil over medium-high heat. Add the beef, onion, and garlic, breaking apart the beef as it cooks. Continue cooking until the beef is browned and no longer pink, and the onions have softened.
Add the Spices: Stir in the brown sugar, chili powder, cumin, oregano, and salt. Cook the mixture for one minute to allow the spices to enhance their flavors.
Add Remaining Ingredients: Mix in the tomato paste, Rotel, kidney beans (if using), and beef broth. Stir until well combined.
Simmer the Chili: Bring the mixture to a gentle simmer and cook for about 15 minutes, stirring occasionally, until thickened. For serving from a crockpot, transfer to a crockpot at this stage, cook on high for one hour, then reduce the heat to low until ready to serve.
Serve: Spoon the chili over hot dogs, chili cheese fries, or serve in a bowl with your favorite chili toppings. Enjoy!

Notes

Turn Up the Heat: For an extra kick, add extra chili powder, cayenne pepper, or hot sauce to the recipe.
Extra Simmering: Simmering for an hour or more can deepen the flavors. Add extra beef broth if the mixture becomes too dry.
Crockpot Option: Transfer the chili to a crockpot after all ingredients have been combined, cook for an hour on HIGH, then reduce to LOW until ready to serve.
Storing: Allow the chili to cool completely before storing in an airtight container in the refrigerator for 3-4 days.
Reheating: To reheat, warm on medium-low heat in a saucepan or microwave in short intervals, stirring as needed.
Freezing: To freeze, portion cooled chili into freezer-safe containers, mark with the date, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.