In the same pan, fry the onion, garlic and spices together over a medium heat for 2-3 minutes, until the onion is browned and spices are fragrant.
Add the canned tomatoes and beef bone broth. Stir to combine.
Add the meat back into the pan.
Reduce heat to a simmer, and cook for around 20 minutes, or until the liquids have evaporated to your liking. Season with salt and pepper to taste.Whilst the meat is simmering, pre-heat your oven to 350°F.
Lay the hot dogs on the bottom of a baking dish.
Spoon the cooked chili mixture on top of the hot dogs and top with shredded cheese.
Bake for approximately 15 minutes until the hot dogs are heated through and the cheese has browned on top.