In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft, about 7–8 minutes. Break the beef into very fine crumbles as it cooks. Drain excess grease if needed.

Stir in the garlic and tomato paste. Cook for 1 minute until fragrant.

Add the tomato sauce, beef broth, mustard, Worcestershire sauce, chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and brown sugar.

Bring to a gentle simmer. Reduce the heat to low and cook uncovered for 25–30 minutes, stirring occasionally, until the chili has thickened. If it gets too thick, add a splash of beef broth.

Melt the butter in a medium saucepan over medium heat.

Whisk in the flour and cook for 1 minute until it smells slightly nutty.

Slowly whisk in the milk until smooth. Continue cooking for 3–5 minutes, stirring often, until the mixture begins to thicken.

Reduce the heat to low! Add the cubed/shredded white American cheese a handful at a time, stirring until melted.

Stir in the cheddar a little at a time until the sauce is smooth and creamy.

Mix in the garlic powder, onion powder, smoked paprika, and season with salt and pepper to taste.

If the sauce is thicker than you’d like, whisk in a little more milk, 1 tablespoon at a time, until it’s pourable.

Toast your hot dog buns, add grilled hot dogs, then layer with homemade chili, cheese sauce, jalapenos, and diced onions.