Crockpot Chili Cheese Dog Soup Step-by-step instructions

Before you start

Before beginning, ensure that you have your ingredients organized and prepped. Dice the onions finely to ensure they incorporate well into the broth. Slice the hot dogs into uniform coins so that each spoonful contains a balanced ratio of meat.

If you are using a block of cheddar, grate it yourself rather than using pre-shredded cheese, as the anti-caking agents in pre-shredded varieties can affect the smoothness of the final melt.

Have all your finishing ingredients—cream cheese, mustard, and cheddar—measured out and ready to go before the four-hour simmer concludes to ensure a smooth transition to the final step.

Instructions

Initial Preparation

1. 1Prepare the Base
   Brown the ground beef in a skillet over medium-high heat until fully cooked. Drain excess fat if necessary. Ensure the beef reaches an internal temperature of at least 160°F (71°C).
   Look for Ground beef should be browned and cooked through.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain the fat well to keep the final soup from being too greasy.
2. 2Assemble the Crockpot
   Add the browned ground beef, sliced hot dogs, kidney beans, tomato sauce, diced onion, chili powder, and beef broth into the 6-quart Crockpot. Ensure the hot dogs reach an internal temperature of at least 145°F (63°C) and let them rest for at least 3 minutes. Stir to combine all ingredients thoroughly.
   Look for Ensure the ingredients are well distributed within the slow cooker.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Layering the heavier items at the bottom helps with even cooking.

The ground beef is fully browned and the ingredients are layered in the slow cooker. The onions should be diced and the hot dogs sliced uniformly to ensure even cooking. The slow cooker is now ready to begin the four-hour simmer.

Slow Simmer

3. 3Slow Cook the Soup
   Cover the Crockpot and cook on the LOW setting for 4 hours. This allows the flavors to meld together and the onions to soften completely.
   Look for The soup should be fragrant and bubbling gently.
   Tip Keep the lid closed during the cooking process to maintain consistent heat.

After four hours, the soup has developed a rich, aromatic base. The broth has darkened, and the onions have softened completely. The mixture is now ready for the addition of the creamy components that will transform the texture.

Final Emulsion and Service

4. 4Incorporate Creamy Elements
   After the 4-hour cooking time, add the cream cheese, yellow mustard, and shredded mild yellow cheddar to the Crockpot. Stir continuously until the cheese is completely melted and the soup is smooth and creamy.
   Look for The mixture should be thick, smooth, and uniform in color.
   Tip Cut the cream cheese into cubes before adding to help it melt faster.
5. 5Serve the Soup
   Ladle the hot chili cheese dog soup into bowls. Top with toasted buttered brioche bun croutons, diced white onion, and extra shredded cheddar cheese for a complete presentation.
   Look for Garnish immediately before serving for the best texture.
   Tip Serve while steaming hot to ensure the best cheese pull experience.

The cream cheese, mustard, and cheddar have been stirred into the hot soup, creating a thick, smooth, and molten consistency. The dish is now ready to be ladled into bowls and topped with toasted croutons, onion, and extra cheese.

Common mistakes

A common mistake is adding the cheese too early in the cooking process. Adding the cream cheese and cheddar at the beginning can cause the dairy to separate, leading to a grainy or oily texture. Always wait until the final stage to incorporate these ingredients, and stir them in gradually to ensure a smooth emulsion.

Another error is failing to brown the ground beef thoroughly at the start. Skipping this step means losing out on the essential Maillard reaction, which provides the deep, savory foundation that this soup relies on for its characteristic flavor.

How to tell it’s done

The soup is ready when the flavors have fully integrated and the mixture has reached a thick, uniform consistency. The internal temperature of the ground beef must have reached 160°F (71°C) during the initial browning phase, and the hot dogs must reach 145°F (63°C) with at least 3 minutes of resting.

At the end, the soup should be steaming and the cheese fully melted, creating a smooth, molten texture that coats the back of a spoon. If the soup appears too thick after adding the cheese, you may whisk in a small amount of additional beef broth to reach your desired consistency.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest