Crockpot Hot Dog Chili

To make Crockpot Hot Dog Chili, start by browning 1 lb of lean ground beef in a skillet with 0.33 cup of water until it's finely crumbled. Drain any excess grease, then transfer the beef to your slow cooker. Add 5 oz of tomato sauce, 0.5 cup of ketchup, 1 tbsp of yellow mustard, 1 tbsp of Worcestershire sauce, 2 tsp of chili powder, 0.5 tsp of salt, 0.5 tsp of black pepper, 0.5 tsp of sugar, and 0.5 tsp of onion powder. Stir well, cover, and cook on LOW for 2 to 2½ hours, stirring occasionally to blend the flavors. Serve over hot dogs, fries, or burgers.

Yes, this Crockpot Hot Dog Chili can be made gluten-free by ensuring that the Worcestershire sauce and any other condiments you use are gluten-free. Additionally, serve it with gluten-free hot dogs or toppings to keep the entire meal gluten-free.

If you're looking for a substitute for ground beef in this Crockpot Hot Dog Chili, you can use ground turkey, ground chicken, or even plant-based meat alternatives like lentils or crumbled tofu for a vegetarian option. Just adjust the cooking time as needed for different proteins.

To store leftover Crockpot Hot Dog Chili, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, make sure to heat it thoroughly on the stove or in the microwave.

Crockpot Hot Dog Chili pairs wonderfully with a variety of toppings. Consider adding shredded cheese, diced onions, jalapeños, relish, or even sour cream. You can also set up a hot dog bar with different types of buns and condiments for a fun meal experience!