Classic Chili Half-Smoke with Crispy Onions

Method

1. In a saucepan, combine beef broth, ketchup, brown sugar, cumin, and garlic powder. Bring to a simmer and cook for 15 minutes.
2. Place hot dogs in the chili mixture and simmer for 10 minutes.
3. In a separate pan, heat vegetable oil and fry sliced onions until golden brown. Drain on paper towels.
4. In a small bowl, mix butter, flour, and Parmesan to create a crispy coating.
5. Toast hamburger buns and assemble with hot dogs, chili, and crispy onions.
6. Serve immediately with extra chili on the side.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.