Step 1

Heat a large skillet over medium-high heat. Once hot, add the ground beef and cook, breaking it up with a wooden spoon for 15–20 minutes until browned and cooked through. Season with salt and pepper.

Step 2

Transfer the cooked beef to a paper towel-lined plate and discard all but 2 teaspoons of fat in the skillet.

Step 3

Return the skillet to the stove over medium heat. Add the onion and both diced peppers and cook until softened, about 5–7 minutes. Season lightly with salt and pepper.

Step 4

Add the chili powder, cumin, garlic powder, cayenne powder, paprika, and turmeric. Cook for 1 minute until fragrant. Add the tomato paste and mash it into the skillet. Cook for 1–3 minutes until it deepens in color.

Step 5

Return the beef to the pot and toss to combine.

Step 6

Pour in the beef broth and add the chili sauce. Taste and add more salt, pepper, and a pinch of sugar if needed. Bring to a boil and then reduce heat and simmer for at least 30 minutes until thick.

Step 7

Stir the hot dog sauce occasionally as it cooks. If the liquid evaporates too quickly, add a splash or two of water.

Step 8

If the hot dog sauce is too thin, turn the heat up a touch and continue simmering until the liquid evaporates.

Step 9

Taste and season once more before serving.

Step 10

Serve the hot dog sauce on top of your favorite hot dog. Be sure to warm the buns first! I like to microwave them so they’re soft, but toast or grill them if you prefer. Serve with ketchup, mustard, and finely minced yellow onion on top. Enjoy!