Step 1

In a Dutch oven over medium-high heat, heat oil until shimmering.

Step 2

Add onions and cook until soft and browned around edges, about 8 minutes.

Step 3

Add garlic, tomato paste, chili powder, oregano, cinnamon, cocoa powder, salt, pepper, and allspice and cook until fragrant, about 1 minute.

Step 4

Add chicken broth, tomato sauce, vinegar, and sugar; stir until combined.

Step 5

Add beef. Crumble the meat with the edge of a wooden spoon to break apart into tiny pieces so no clumps remain.

Step 6

Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.

Step 7

Season with salt. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)

Step 8

Boil, grill, or microwave the hot dogs until warmed through-out.

Step 9

Serve hot dogs in steamed buns, top with desired amount of chili, mustard, onion and cheese.