There’s something about chili dogs that instantly reminds me of those evenings when everything feels a bit too much. One night last week, I came home after a day that seemed to stretch forever. The thought of standing over the stove was the last thing I wanted. That’s when I pulled out this slow cooker chili dogs recipe. The scent of spices mingling with the richness of simmered beef filled the kitchen, distracting me from my tiredness. I wasn’t exactly precise about the timing—maybe I let it cook a little longer than planned, but honestly, it only made the flavors deeper. The soft buns waiting on the side felt like a warm hug, and when I finally sank my teeth into that messy, saucy bite, it felt like a small, delicious victory over the chaos of the day.
Why You’ll Love It
- Hands-off cooking means you can set it and forget it—though you might want to peek in because slow cookers aren’t all made equal.
- The chili has a cozy, homemade vibe, but it’s simple — and that’s kind of the point.
- Perfect for feeding a group or for leftovers that taste surprisingly good reheated.
- The mix of tender hot dogs with rich chili sauce hits that nostalgic spot without the drive-thru trip.
If you’re wondering whether this is just for game days or casual dinners, it’s honestly a solid anytime meal. I usually pair it with a simple side salad or some crispy chips, but it also stands strong on its own, especially when you’re in a hurry or low on energy.
PrintSlow Cooker Chili Dogs
Enjoy classic chili dogs made easy with this slow cooker recipe. Tender hot dogs simmered in a flavorful chili sauce, served on soft buns for a comforting and delicious meal.
- 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 until browned, breaking it apart with a spoon, about 5 minutes.
Add the chopped onion and minced garlic to the skillet and cook for 2 more minutes until the onion is softened.
Transfer the cooked beef, onion, and garlic 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 well to combine.
Cover and cook on low for 4 hours.
About 15 minutes before serving, add the hot dogs to the slow cooker to warm through.
Toast the hot dog buns if desired.
To serve, place a hot dog in each bun and spoon a generous amount of chili over the top.
Kitchen Notes
If you don’t have a slow cooker, I guess you could try simmering on the stove, but the slow cooker really lets the flavors meld with minimal babysitting. Toasting the buns adds a nice crunch, but if you’re feeling lazy, soft works just fine too. Sometimes I swap beans for black beans or skip them when I’m out of pantry staples, and it still turns out pretty tasty. Adding a little extra smoked paprika or a pinch of cayenne can give the chili a subtle kick—though I haven’t tested these tweaks all the way, so go easy on the spice at first.
FAQ
Can I use turkey instead of beef? Absolutely, it will change the flavor slightly but still work great. Just brown it well before adding to the slow cooker.
Is it okay to add hot dogs at the beginning? I prefer warming them toward the end so they don’t get mushy, but some people like them softer, so it’s up to your texture preference.
How long can leftovers last? Stored in an airtight container, they stay good in the fridge for about 3 days. Reheat gently to keep the buns from getting soggy.
Next time you’re craving something easy, satisfying, and just a little bit nostalgic, give these slow cooker chili dogs a shot. They might just become your go-to for those evenings when you want comfort without the effort.