Heat olive oil in a large saucepan over medium low heat. Add the beef and cook until no pink remains. Remove with a slotted spoon and set aside. Add the onions to the pan and cook until wilted, but not browned. Add the garlic and cook an additional minute.

​

Add the beef back to the pan along with the tomato paste, beef stock, Anaheim pepper, chili powder, worcestershire sauce, vinegar, soy sauce, brown sugar, onion powder, cumin, paprika, garlic powder, pepper, and coriander. Mix well and bring to a very slow simmer. Cook for 30 minutes, stirring often.

​

Meanwhile, bring a large pot of water to a boil then turn off the heat. Add hot dogs to the water and allow them to heat all of the way through.

​

Drain the hot dogs and add one to each hot dog bun. Cover each in chili, then top with cheddar cheese and onions. Serve while hot.