Heat oil in large skillet and brown meat. Drain grease. Add all other ingredients to slow cooker and stir. Cook HIGH 3-4 hours or LOW 6-8. Serve on top of cooked hot dogs.
Turn on IP to Sauté. Once hot, add oil, ground beef, and onion to the pot. Cook 5-7 minutes, crumbling meat as it cooks. Drain fat excess if needed. Hit Cancel and stir in chili powder, salt, garlic powder, pepper, onion powder, and paprika.
Pour in broth and ketchup. Stir to mix well.
Close lid and seal. Set high pressure and cook for 12 minutes. Quick release pressure.
Serve on top of cooked hot dogs.
If you are using a very lean ground beef, you may find that you don’t need brown it before adding it to the slow cooker.
Let leftover chili sauce cool before packing it away. It will keep in the refrigerator for up to 3 days or the freezer for 4-6 months.