Hot Dog Chilli

This slow cooker hot dog chili is pure backyard cookout comfort in a crockpot. Chopped hot dogs simmer all day in a thick, sweet, smoky baked bean base loaded with molasses, BBQ sauce, ketchup, and diced onions.

Five minutes of prep in the morning, eight hours on low, and dinner handles itself. The long, slow cook gives the beans time to absorb all that sauce and break down slightly, thickening into a stew-like consistency. The hot dogs soak up flavor from every direction and get tender enough to fall apart on a fork.

If the sauce looks too runny toward the end, just lift the lid for the last hour or two. The moisture evaporates and everything concentrates into a thicker, stickier pot.

Kitchen Tips

• Chop the hot dogs into bite-sized coins or chunks so they distribute evenly through the beans.
• Give it one gentle stir at the start to distribute the sauces, then leave it alone. Constant stirring breaks up the beans too much.
• This tastes even better the next day after the flavors have had overnight to deepen. Reheat on the stovetop over low heat.

Variations

• Use smoked sausage or kielbasa instead of hot dogs for a meatier, smokier version.
• Add a tablespoon of yellow mustard and a splash of apple cider vinegar for a tangier profile.
• Stir in diced green peppers or jalapenos for color and a little heat.