In a large pan heat up a drizzle of olive oil over medium heat and add your red pepper and onion. Begin to fry until they begin to soft/brown, then add garlic and fry for 1-2mins longer.
Add in beef, break up with a wooden spoon and fry until it's almost fully brown. Season with a pinch of salt and pepper, then continue frying until fully brown. Stir in 1 heaped tbsp tomato puree, then pour in 1cup/250ml beef stock, 1.5 tbsp Worcestershire sauce, chopped tomatoes and drained kidney beans.
Add 1 tbsp paprika, cumin and chili powder (or to spice preference), 1 tsp sugar (or to taste), 1/2 tsp ground coriander, oregano & salt and 1/4 tsp black pepper. Give it all a good stir then simmer on low for 45mins, or until nicely thickened, stirring occasionally.
Meanwhile, slice open your hot dog buns and toast either on a smoking hot (dry) griddle pan, under the grill or on the BBQ until lightly charred. Add in a pinch of cheese, then place the hot dog on top.
Place into a large deep baking dish and divide chili among hot dogs. Sprinkle over the remainder of your cheese then place in the oven at 390F/200C for 15-20mins, or until the cheese crispy/gooey on top.
Serve with jalapeños slices, crispy bacon and crispy onion (or diced red onion). Enjoy!