Preheat oven to 425°F (220°C). Spread frozen tater tots in a single layer on a rimmed baking sheet and brush or spray lightly with 1 tbs neutral oil. Bake 18–22 minutes, turning once halfway, until golden and crispy. Alternatively, pan-fry tots in a large skillet over medium heat with the oil, turning occasionally, until crisp, about 12–15 minutes.

Cook hot dogs

While tots cook, grill or pan-sear the hot dogs: heat a skillet or grill to medium-high, cook hot dogs 5–7 minutes, turning occasionally, until browned and heated through. If using a microwave, heat 30–45 seconds per dog. Keep warm.

Toast buns

Lightly toast hot dog buns in a 350°F (175°C) oven 3–5 minutes or in a skillet cut-side down for 1–2 minutes until just golden. Set aside.

Chili

Brown the beef

Heat a medium saucepan or skillet over medium heat. Add the ground beef and cook, breaking up with a spoon, until no longer pink, about 5–7 minutes. Drain off excess fat if desired, leaving about 1 tsp for flavor.

Sauté aromatics

Add the diced onion to the beef and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Build the chili

Stir in tomato paste, chili powder, ground cumin, smoked paprika, brown sugar, salt, and black pepper. Cook 1 minute to bloom the spices. Add tomato sauce and beef broth, stir to combine, and bring to a gentle simmer.

Simmer and finish

Reduce heat to low and simmer uncovered 10–12 minutes, stirring occasionally, until slightly thickened. Stir in the vinegar. If the chili is too thin, mix 0.5 tsp cornstarch with 1 tbs cold water and stir in, simmer 1–2 minutes to thicken. Taste and adjust seasoning.

Assembly & Toppings

Assemble Chili Tot Dogs

Place one cooked hot dog in each toasted bun. Spoon 3–4 tbs (about 1/4 cup) of hot chili over each hot dog, enough to cover the top but not overflow the bun.

Add tots

Arrange 4 golden tater tots along the length of each hot dog on top of the chili to create the 'foot' look, pressing gently so they sit in the chili.

Finish with toppings

Sprinkle each hot dog with shredded cheddar (about 1/4 cup each), a spoonful of diced onion, and pickled jalapeños if using. Drizzle with yellow mustard in a thin squiggle and finish with chopped cilantro if desired.

Serve

Serve immediately while tots and chili are hot. Provide extra napkins—this is a hearty, saucy sandwich.