Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 pound lean ground beef
1 cup ketchup
1 teaspoon chili powder
1 tablespoon prepared yellow mustard
Kosher salt and freshly ground pepper
4 all beef hot dogs, about 1/2 pound
4 hot dog rolls
1/2 cup shredded Cheddar

Instructions

To make the chili: Heat a skillet over medium flame
and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are
soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook
until nicely browned, about 10 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes
until thick; season with salt and pepper.

For the hot dogs: While the chili is cooking: place a large grill pan on 2 burners over medium-high heat or
preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the hot
dogs from sticking. Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot
dogs for about 5 minutes. Remove from the water and grill the hot dogs just long enough to give them grill
marks. Brush the insides of the rolls with the remaining oil and place them face down on the grill until
toasty. To serve, top each hot dog with the chili and some Cheddar cheese.