Heat oil in a pot over medium heat and add the beef. Season with ½ tsp salt and a couple turns of black pepper. Cook the beef for 8-10 minutes, breaking into small pieces. Remove the beef from the pot and set aside.

Add onions and peppers to the pot and season with ¼ tsp salt and cracked black pepper. Cook for 6-8 minutes or until slightly softened.

Add the cooked ground beef back to the pot.

Make a well in the center of the pot and add tomato paste. Cook for about 1 minute and mix in with the meat and veggies.

Mix in the spices, brown sugar, and cocoa powder and cook 1-2 minutes.

Add in crushed tomatoes and broth, then bring the chili to a low boil.

Reduce heat, cover with a lid, and cook for 30-40 minutes.

Remove lid, skim off any fat from the top of the chili (optional but recommended if not using lean beef), and increase the heat to medium.

Whisk together cornstarch and 1 tbsp water and stir into the chili to thicken.

Heat up the hot dogs in a pan, oven, or on the grill, and warm up the buns in the oven or toaster oven. Then place the hot dogs in the buns.

Top each hot dog with a couple spoonfuls of chili, some shredded cheese, onions, and jalapeños, if using.