Source: A Sweet Pea Chef
Chili Cheese Dogs
2 cups water
1 lb. lean ground beef (I use 80/20)
2 cups onion, chopped (about 3/4 medium onion)
6 oz. tomato paste
1/2 cup ketchup
2 tbsp. Worcestershire sauce
2 tsp. apple cider vinegar
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. paprika
1 tsp. cumin
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper
hot dog buns
hot dog franks, preferably grilled (I use Ball Park all-beef franks)
shredded cheddar cheese
Heat water and ground beef in a large pot or Dutch oven over high heat. Once boiling, add onion and reduce to medium heat. Use a wooden spoon or spatula to break up the meat into small pieces.
Add tomato paste, ketchup, Worcestershire sauce, vinegar, and the spices and stir together, making sure all the meat is broken up into pieces.
Stirring occasionally, simmer over low heat until chili is very thick, about 15-20 minutes.
Serve over grilled hot dogs and garnish with shredded cheese.