Slow-Cooked Comfort: Mastering Hot Dog Chili In A Crock Pot

How to Make Hot Dog Chili in a Crock Pot

Hot dog chili is a special version of chili that does not contain beans. It is a meat sauce with a similar texture to sloppy joes but with a chili flavor. Making hot dog chili in a crock pot is an easy, delicious way to elevate your basic hot dog. This guide will take you through the simple steps to make it.

Browning the ground beef

Before you begin browning the beef, it is recommended to treat the meat with a solution of baking soda and water. Combine about 3/4 teaspoon of baking soda with 2 tablespoons of water for every 2 pounds of ground beef. Gently mix the solution with the meat and let it sit for 15 to 20 minutes before cooking. This step helps to raise the pH on the meat's surface, improving moisture retention and browning while cooking.

To brown the ground beef, you will need a large skillet or pan. Place the skillet over medium to medium-high heat. Add the ground beef to the skillet and use a spatula or spoon to break it up into small pieces as it cooks. You can also use a hamburger chopper to ensure the meat is crumbled into extra small pieces, which is ideal for hot dog chili.

During the browning process, the ground beef will release liquids and fats. Continue cooking the beef, stirring and breaking it up as needed, until most of the liquids have evaporated and the beef starts to brown. Be careful not to overcook the beef, as it can become dry and rubbery. Aim for a deeper, richer caramelized color and texture.

Once the ground beef is browned, drain off any excess grease and fat. This step is important as it prevents the chili from becoming too oily. After draining, transfer the cooked beef to your slow cooker or crock pot.

By following these steps, you will have perfectly browned ground beef as the base for your hot dog chili. Remember that browning the meat not only enhances the flavor and texture but also helps reduce excess fat. Now, you can proceed with the rest of the hot dog chili recipe, adding the remaining ingredients and following the specified cooking instructions.

Adding the beef to the slow cooker

Start by choosing the right type of beef. For this recipe, it's best to use ground beef, and you can decide between a fatty or lean cut depending on your preference. If you want a richer flavor, go for fatty ground beef with a higher fat percentage (10-20%). On the other hand, if you want to minimize grease, opt for a lean cut with a lower fat content (90/10 or 93/7%).

Before adding the beef to the slow cooker, it needs to be cooked. Grab a skillet and set it over medium to medium-high heat. Place the ground beef in the skillet and use a spatula to crumble it into small pieces as it cooks. This step is important as it ensures that your chili has a nice texture without large chunks of meat. Break up the meat as much as possible during cooking.

Once the beef is cooked through, it's time to drain the excess fat. Use a suitable utensil to drain or scoop out the fat that has accumulated in the skillet. This step is crucial as it prevents the chili from becoming too greasy. After draining, transfer the cooked beef to the slow cooker, forming the base for your chili.

At this point, you can add the remaining ingredients to the slow cooker. This may include ingredients such as diced onions, tomato sauce, ketchup, mustard, Worcestershire sauce, chili powder, salt, pepper, sugar, and any other seasonings you wish to include. Simply add these ingredients on top of the cooked beef in the slow cooker and give it all a good stir to combine.

Now that you've added the beef and other ingredients, it's time to let the slow cooker work its magic. Cover the slow cooker and adjust the temperature and timing according to your recipe and preference. You can cook the chili on a low setting for a longer period (2-4 hours) or a high setting for a shorter duration (1.5-2 hours). Remember to stir occasionally during cooking to prevent burning.

Adding the remaining ingredients

Once you've browned your ground beef in a skillet and drained the fat, it's time to add the remaining ingredients to your slow cooker.

First, add the cooked beef to the bottom of your slow cooker. Then, add the rest of your ingredients and stir until everything is well combined.

The remaining ingredients you'll need are:

• Tomato sauce
• Ketchup
• Mustard
• Worcestershire sauce
• Chili powder
• Onion powder or minced onion
• Salt
• Black pepper
• Sugar or brown sugar

You can also add water to thin out the mixture if it becomes too thick.

After adding and stirring all the ingredients, cover your slow cooker and let it cook on a low setting for 2-4 hours.

Stirring and cooking

Once you've browned your ground beef in a skillet, it's time to start building the flavour of your hot dog chili. This is done through a process of stirring and cooking, which we'll break down into four to six paragraphs.

Firstly, transfer your cooked ground beef to your slow cooker. If you're using a slow cooker liner, ensure this is already in place. Then, add your remaining ingredients and stir through until everything is combined. It's important to do this now, as once the cooking process begins, you won't be able to stir through as effectively without risking burning the mixture.

Next, cover your slow cooker and let it work its magic. Depending on your schedule, you can cook your chili on a high heat for two to three hours, or a low heat for three to four hours. If you're really pressed for time, you can cook it on high for a minimum of two hours. However, the longer and slower you cook your chili, the more the flavours will develop.

Stirring occasionally will ensure your chili doesn't burn. If you're cooking on a high heat, stir it every 15 to 20 minutes. If you're cooking on low, you can stir it every 30 minutes to an hour. The more frequently you stir, the more evenly your chili will cook, and the less likely it is to burn.

If you're adding your hot dogs to the slow cooker, lay a sheet of foil or baking paper on top of the chili during the last one to two hours of cooking. Place your hot dogs on top and replace the lid. This will steam the hot dogs and ensure they're cooked through.

Once your chili is cooked, give it a final stir to incorporate all the flavours. Then, it's ready to serve!

Serving and storing

Hot dog chili is best served straight from the slow cooker. It can be kept warm in the Crock Pot for up to six hours, but it's important to ensure that it doesn't dry out or burn. To keep it saucy, add liquid in the form of tomato sauce, tomatoes with juice, water, or broth. Stir frequently.

If you have leftovers, separate them into meal-sized portions and store them in an airtight container in the refrigerator for three to four days. It can also be frozen for up to a month or even up to six months. Label the package with the date and store it at 0°F (-18°C). To reheat, cook in the microwave in 30-second increments or cover with foil and place in the oven. You can also reheat on the stovetop or in the Crock Pot.

If you're preparing the chili ahead of time, it can be made one to two days in advance and reheated when needed.

Some creative ways to use leftover hot dog chili include:

• Chili-stuffed baked potatoes
• Chili cornbread casserole
• Chili mac and cheese
• Chili cheese dip
• Chili dogs

Frequently asked questions