In a skillet over medium heat, brown 1 lb of lean ground beef or ground turkey for about 7-10 minutes until fully cooked and no longer pink. Drain excess fat and add in 1 small finely chopped onion and 2 minced garlic cloves. Cook for an additional 3-4 minutes until the onion is softened and fragrant.

Transfer the cooked meat mixture into your slow cooker. Stir in a 15 oz can of tomato sauce, a 14.5 oz can of petite diced tomatoes, 2 tablespoons of ketchup, 1 tablespoon of yellow mustard, 1 tablespoon of Worcestershire sauce, and all your seasonings: 1 tablespoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon salt, and ½ teaspoon black pepper. Mix well to combine all ingredients.

Cover the slow cooker and cook the chili on low for 4–6 hours or on high for 2–3 hours, stirring occasionally.

After the cooking time, check the consistency of your Crockpot Hot Dog Chili. If too thick, stir in a splash of beef broth; if too thin, let it cook uncovered for the last 30 minutes.

Once perfected, spoon it generously over freshly grilled hot dogs and layer on optional toppings like shredded cheddar, chopped onions, or jalapeños.