Chili Dogs, with Extra Everything – Garden & Gun

Make the hot dog chili: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, stirring and breaking up the meat, for about 10 minutes, or until slightly browned. Using a slotted spoon, transfer the meat to a medium bowl. Add the onion, garlic, and jalapeño to the skillet and sauté, stirring, for 5 minutes, or until the onion is caramelized. Add the beef broth, tomato sauce, tomato paste, chili powder, Worcestershire sauce, soy sauce, hot sauce, paprika, cumin, cayenne, and black pepper and bring to a boil. Lower the heat to a simmer and cook, stirring, until the chili is thick and the liquid has reduced almost completely. Season with salt. Enjoy immediately or refrigerate in an airtight container for up to 3 days. Make the hot dogs: Cook the hot dogs as you wish—on the grill, in boiling water, or in the microwave—then place in a bun and top with chili, if desired, and fixins.