Chili Dogs

1 tablespoon olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 jalapeño pepper, finely chopped

1 pound 85% lean ground beef

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 (14.5-ounce) can petite diced tomatoes

3 tablespoons tomato paste

1/2 teaspoon sea salt

1/4 tespoon ground black pepper

12 all-beef hot dogs

Sliced fresh jalapeño peppers, optional

1 1/2 cups shredded extra-sharp cheddar cheese

1. Heat the oil in a Dutch oven over medium. Add the onion, garlic and jalapeño pepper; cook, stirring occasionally, until starting to soften, 1-2 minutes. Stir in the beef, chili powder, cumin and oregano; cook, breaking up into smaller pieces, until no longer pink, 4 minutes. Add the diced tomatoes and tomato paste, bring to a simmer, cover, reduce the heat to medium-low and cook, stirring occasionally, 25 minutes. Remove from the heat and stir in the remaining 1/2 teaspoon salt and pepper; keep warm.
2. Heat a nonstick grill pan over medium. Using a knife, make several shallow slits on each hot dog then place in pan. Cook the hot dogs, turning occasionally, until well marked and heated through about 7-8 minutes.
3. Place a hot dog in each bun and top with some of the chili, 2 tablespoon of the cheese and jalapeño slices if using.