2 tablespoons extra virgin olive oil
1 large white onion, diced
4 cloves garlic, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon ground chili powder
1 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1 pound ground beef
1 cup beef stock
8 ounces tomato paste
8 beef and pork dogs
8 slices uncooked bacon
8 classic buns
1 cup white onion, finely chopped
Heat olive oil in a large skillet over medium-high heat. Add onions and cook until soft and translucent, about 8 minutes, stirring occasionally. Add garlic and cook for another 2 minutes, stirring occasionally. Add salt, black pepper, chili powder, cumin, cayenne and beef. Cook until beef is browned and no trace of pink remains. Reduce heat to medium-low. Add beef stock and tomato paste. Stir until evenly combined. Simmer for 30 minutes, stirring occasionally.
Wrap each dog with a slice of bacon, securing it with a wooden toothpick at each end. Deep-fry each bacon-wrapped hot dog for 4 to 6 minutes over medium-high heat. Remove toothpicks and place each dog on a bun and top with a heaping pile of chili and a handful of chopped onions.