Photo-quality chili dogs with thick dump chili, cheese, and onions in a light kitchen, labeled “Dump Chili & Hot Dogs Recipe.”

What Is A Dump Chili And Hot Dogs Recipe?

A dump chili and hot dogs recipe is a low-prep chili made mostly from pantry ingredients, served over warmed hot dogs in buns. In practice, you “dump” the chili ingredients into one pot or slow cooker, simmer until thick, then finish by heating the hot dogs and assembling chili dogs.

This approach works because chili improves with gentle heat and time, while hot dogs only need to be heated through.

What Equipment Do You Need To Make Dump Chili Dogs?

You need one main cooking vessel and a simple way to warm the hot dogs. A slow cooker is the easiest true “dump” option, but a Dutch oven or large pot works well on the stove.

Helpful equipment (choose what you have):

Slow cooker (4 to 6 quart) or a heavy pot with a lid
Skillet (optional, for browning meat)
Instant-read thermometer (recommended for checking meat and reheating)
Sheet pan (optional, for warming buns and finishing with cheese)

What Ingredients Work Best For Dump Chili For Hot Dogs?

The best dump chili for hot dogs is thick, fine-textured, and not overly soupy. A simple tomato base, beans if you like them, and enough seasoning to taste like chili without being harsh does the job.

A few practical notes:

Meat: Ground beef is typical; leaner meat means less grease to skim.
Beans: Optional. If you want a more classic “hot dog chili” texture, use no beans or mash some of them to thicken.
Tomatoes: Crushed tomatoes plus tomato sauce makes a sturdy base.
Sweetness: Optional and modest. A teaspoon of sugar can round out acidity, but you may not need it.
Heat level: Control it with chili powder type and a small amount of cayenne or hot sauce, added gradually.

How Do You Make Dump Chili And Hot Dogs In A Slow Cooker?

You make dump chili dogs in a slow cooker by combining the chili ingredients, cooking until thick, then warming the hot dogs near the end or separately. For better texture and less grease, browning the meat first helps, but it is optional.

Dump Chili Dogs (Slow Cooker Or Stovetop) Recipe

Servings: 6 (about 6 chili dogs)
Prep Time: 10 to 20 minutes (less if you skip browning)
Cook Time: 3 to 4 hours on HIGH or 6 to 8 hours on LOW (slow cooker), or about 45 to 60 minutes (stovetop)

Ingredients (U.S. And Metric)

For the dump chili

1 tablespoon neutral oil (15 mL), optional if browning
1 pound ground beef (454 g), preferably 85 to 90 percent lean
1 medium onion, finely chopped (about 1 cup, 150 g)
3 cloves garlic, minced (about 1 tablespoon, 9 g)
2 tablespoons chili powder (about 16 g)
2 teaspoons ground cumin (about 4 g)
1 teaspoon smoked or sweet paprika (about 2 g)
1 teaspoon fine salt (about 6 g), plus more to taste
1/2 teaspoon black pepper (about 1 g)
1/8 to 1/4 teaspoon cayenne pepper (0.3 to 0.6 g), optional
1 can crushed tomatoes, 28 ounces (794 g)
1 can tomato sauce, 8 ounces (227 g)
1 can beans, drained and rinsed, 15 ounces (425 g), optional (pinto or kidney)
3/4 cup water or low-sodium broth (180 mL), plus more as needed
1 tablespoon vinegar (15 mL), optional, added at the end

For serving

6 hot dogs (about 340 to 450 g total, depending on size)
6 hot dog buns
1 1/2 cups shredded cheese (about 6 ounces, 170 g), optional
Finely chopped onion or sliced pickled peppers, optional

Instructions (Slow Cooker)

Answer: Brown the meat if you can, then dump everything into the slow cooker and let it cook until thick.
If you are browning: heat the oil in a skillet over medium-high heat, add the ground beef and onion, and cook until the beef is no longer pink, breaking it into small pieces. Stir in the garlic for 30 seconds. Drain off excess fat.
Answer: Combine the chili ingredients and cook until the chili tastes blended and looks spoon-thick.
Add the cooked beef mixture (or raw beef if you are not browning) to the slow cooker. Add chili powder, cumin, paprika, salt, pepper, cayenne (if using), crushed tomatoes, tomato sauce, beans (if using), and water or broth. Stir very well, especially if using raw beef, so it does not clump.
Answer: Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours, stirring once or twice if you can.
If you started with raw beef, stir and break it up thoroughly in the first hour. The chili is ready when the beef reaches 160°F (71°C) and the chili has thickened. If it looks thin, crack the lid and cook on HIGH for 20 to 40 minutes, stirring occasionally.
Answer: Warm the hot dogs near the end so they stay plump and do not split.
About 20 to 30 minutes before serving, nestle the hot dogs into the chili, turning once, until heated through. If you prefer, warm hot dogs separately in simmering water (not a hard boil) for about 5 minutes, or in a skillet over medium heat until hot.
Answer: Finish seasoning after cooking, not before.
Stir in the vinegar if using. Taste and adjust salt and heat. If the chili is too sharp, a small pinch of sugar can help.

Instructions (Stovetop)

Answer: Simmer the chili until thick, then heat hot dogs separately or in the chili briefly.
Brown the beef and onion in a heavy pot over medium-high heat. Add garlic for 30 seconds. Drain excess fat.
Answer: Add the remaining chili ingredients and simmer gently.
Stir in spices, crushed tomatoes, tomato sauce, beans (if using), and water or broth. Bring to a simmer, then reduce heat to low. Cook 30 to 45 minutes, stirring now and then, until thick. Add a splash of water if it reduces too far.
Answer: Add hot dogs at the end or warm them separately.
Stir hot dogs into the chili for the last 5 to 10 minutes, or warm them separately and ladle chili on top.

How Do You Keep Chili Dogs From Getting Soggy?

You keep chili dogs from getting soggy by thickening the chili and warming the buns briefly. Soft buns plus thin chili is the usual problem.

Simple fixes:

Keep the chili spoon-thick. If it runs like soup, simmer longer with the lid off.
Warm buns in a 300°F (150°C) oven for 3 to 5 minutes, or toast lightly.
Assemble just before eating. If you are serving a group, keep buns and chili separate until the last moment.

How Do You Adjust Thickness, Texture, And Spice Without Ruining The Chili?

You can adjust thickness, texture, and spice by making small changes late in cooking. Chili changes quickly near the end.

Practical adjustments:

Too thin: Simmer uncovered; or mash some beans and stir them back in.
Too thick: Add water or broth a few tablespoons at a time.
Too spicy: Add a little tomato sauce or crushed tomatoes, then simmer 10 minutes. Dairy toppings can also soften heat at the table.
Too bland: Add salt first, then chili powder in small pinches, simmering 5 minutes between additions.

What Are Safe Storage, Cooling, And Reheating Rules For Chili Dogs?

Store chili promptly, cool it quickly, and reheat it hot. Chili is a moist, protein-rich food, so time and temperature matter.

Cooling: Refrigerate chili within 2 hours of cooking, or within 1 hour if the room is hot. Divide into shallow containers so it cools faster.
Refrigerator storage: Keep chili refrigerated and use within 3 to 4 days. Store hot dogs and buns separately when possible.
Freezer storage: Freeze chili for best quality within 2 to 3 months. Thaw in the refrigerator.
Reheating: Reheat chili until it reaches 165°F (74°C). Reheat hot dogs until steaming hot. Bring leftover chili to a simmer, stirring to prevent scorching.
Hot holding: If keeping chili warm for serving, hold it at 140°F (60°C) or higher and stir occasionally so it heats evenly.

What Are The Most Common Dump Chili Dog Problems, And How Do You Fix Them?

Most issues come from excess fat, thin chili, or seasoning that has not had time to cook in. Each has a straightforward fix.

Greasy surface: Use leaner meat next time, or skim fat with a spoon after cooking. Browning and draining helps.
Meat clumps (slow cooker): Stir very thoroughly in the first hour if you did not brown the meat. Break it up repeatedly.
Chili tastes raw or harsh: Keep simmering. Chili powder and garlic need time to mellow.
Hot dogs split: Heat them gently and add them late. Hard boiling and long cooking can cause splitting.