Step 1

In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.

Step 2

Stir in garlic until fragrant, about 30 seconds. Add beef and cook, breaking up the clumps with a spoon, until the beef is no longer pink, about 5 minutes.

Step 3

Stir in diced tomatoes, tomato sauce, and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer until the chili has thickened, about 1 hour longer (if chili sticks to the bottom of the pot, stir in 1/2 cup water and continue to simmer). Remove bay leaf and season to taste with salt and pepper.

Step 4

Heat an outdoor grill to medium-high heat, scraping the grill grates clean if needed. Score hot dogs on each side with a sharp knife.

Step 5

Place the hot dogs on the grill, and grill until well-marked and heated through, about 2 minutes per side. Turn the heat off and carefully toast the buns on the still-warm grill, about 2 minutes.

Step 6

To assemble, place a hot dog in each bun and top with the chili, cheddar cheese, and red onions, if desired.