¼ teaspoon cayenne pepper
6 hot dogs
1 batch oblong Keto Buns (here)

additional toppings (optional)

Shredded sharp cheddar cheese (omit for dairy-free)
Sour cream (omit for dairy-free)
Sliced green onions

1. In a stockpot over medium heat, cook the ground
   beef with the onions, stirring often to break up the
   meat, until evenly browned, about 7 minutes. Pour in
   the tomato sauce. Add the diced tomato (with juices),
   chile pepper, and beef broth and stir to combine.


2. Season the meat mixture with the garlic, chili
   powder, oregano, cumin, paprika, salt, black pepper,
   and cayenne. Stir to blend, then cover and bring to a
   simmer over medium heat. Once at a simmer, reduce
   the heat to low and continue to simmer, covered, for at
   least 30 minutes, stirring occasionally. The longer the
   chili simmers, the better it will taste.
   After 30 minutes, taste and add more salt, pepper, and
   chili powder, if desired. Remove from the heat.


3. While the chili is simmering, make the hot dogs:
   Bring a pot of water to a boil. Place the hot dogs in the
   boiling water and cook for 3 minutes or until heated
   through. Alternatively, you can grill the hot dogs for
   about 3 minutes.