There’s something quietly satisfying about the scent of chili simmering slowly in the background, especially on a day that’s just a little too full. This isn’t about rushing; it’s about coming home to a meal that’s been quietly coming together while you handled life’s other demands. Slow Cooker Chili Dogs fit right into that space — they’re humble, yet comforting, a little messy, and cozy in all the right ways.
I remember one evening when I threw this chili together, distracted by a call from a friend and the incessant ping of emails. Somehow, I ended up stirring the chili twice instead of once, which honestly was fine — it gave me a moment to breathe between scrambling. When the hot dogs finally heated through, I piled the chili on top, the sauce thick and studded with beans, the spices just right. The first bite was that perfect mix of savory and smoky, with a little kick that kept me coming back for more, even while trying to juggle a dozen other things.
- This recipe is hands-off for the most part, which means you can start it and forget it until dinner time.
- The chili is hearty but not overly complicated—some might say it’s simple, and that’s kind of the point.
- It’s a great way to dress up classic hot dogs with a homemade touch, no canned chili needed.
- It serves well for feeding a crowd or meal prepping for the week, though leftovers don’t always reheat perfectly in the buns.
If you’re feeling a bit hesitant about slow cookers or this kind of meal, don’t worry. This chili thickens nicely without much babysitting, and the hot dogs stay juicy—just watch the timing so everything finishes together. It’s one of those recipes where a little patience pays off, and the reward is well worth it.
PrintSlow Cooker Chili Dogs
Delicious and easy slow cooker chili dogs featuring juicy hot dogs smothered in a hearty homemade chili sauce, perfect for a comforting meal with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6
Ingredients
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
6 hot dogs
6 hot dog buns
Instructions
In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is softened, about 5-7 minutes. Drain excess fat.
Add the minced garlic and cook for 1 minute until fragrant.
Transfer the cooked beef mixture to the slow cooker.
Add the tomato sauce, kidney beans, chili powder, ground cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 4 hours, stirring once halfway through cooking.
During the last 10 minutes of cooking, heat the hot dogs according to package instructions.
Place each hot dog in a hot dog bun and spoon the chili mixture generously over the top.
Serve immediately.
For this meal, a slow cooker you already own works perfectly—no fancy gadgets needed. When serving, a crisp pickle or some shredded cheese on top can elevate things without much fuss. I’ve tried adding extra beans or swapping in spicy sausage once, but honestly, I can’t say which is better; it depends on the mood. Sometimes I toss in a splash of beer or add a touch more cumin, but that’s just me experimenting on the fly.
FAQ
Can I prepare the chili a day ahead? Yes, it actually tastes great the next day once the flavors have melded even more. Just reheat gently.
What if I don’t have kidney beans? Pinto or black beans can work just as well, though the texture and taste will shift slightly.
Is it okay to use regular chili powder? Absolutely. If your chili powder is mild, feel free to add a pinch more smoked paprika or a dash of hot sauce for depth.
Ready to slow down and savor an easy dinner? Give these Slow Cooker Chili Dogs a try tonight—you might just find this becomes your new go-to comfort food.