Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Brown the beef

Increase heat to medium-high. Add the ground beef to the pan, breaking it up with a spoon. Cook until no longer pink and starting to brown, about 6–8 minutes. Drain excess fat if desired, leaving a tablespoon in the pan for flavor.

Build the chili base

Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Add chili powder, ground cumin, smoked paprika, brown sugar, kosher salt, and black pepper; cook, stirring, about 30 seconds to bloom the spices.

Simmer with broth

Pour in 1 1/2 cups beef broth and 1 teaspoon Worcestershire sauce, scraping up any browned bits from the pan. Bring to a gentle simmer, reduce heat to low, and let cook, uncovered, 10–12 minutes to meld flavors.

Thicken the gravy

Whisk 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Slowly stir the slurry into the simmering chili gravy. Continue to simmer 2–3 minutes until the gravy thickens to a spoon-coating consistency. Taste and adjust seasoning with additional salt or pepper if needed. Keep warm on the lowest heat or transfer to a small slow cooker set to warm.

Hot Dogs & Buns

Toast buns

Heat a large skillet or griddle over medium heat. Add 2 tablespoons butter and let melt. Place split-top buns cut-side down and toast until golden brown and crisp, about 1–2 minutes. Remove and keep warm.

Cook hot dogs

In the same skillet (add a little oil if needed), add the hot dogs and cook, turning occasionally, until browned and heated through, about 5–7 minutes. Alternatively, grill or steam to your preference.

Assembly & Toppings

Place one toasted bun on each plate and set a hot dog in each bun.

Ladle about 1/3 to 1/2 cup of the hot chili gravy evenly over each hot dog, enough to smother but not drown the bun. If you prefer less gravy, start with 1/4 cup and add more to taste.

Generously sprinkle about 1/3 cup shredded cheddar-jack over the hot chili so it begins to melt. Top with a tablespoon of finely diced yellow onion per dog. Add pickled jalapeños if using.

Serve immediately while hot. Provide extra chili gravy on the side for those who want more.