Slow-Cooked Chili-Covered Hot Dog with Melted Cheese

Method

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté for 2-3 minutes until fragrant.
2. Stir in diced tomatoes, kidney beans, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Bring to a simmer.
3. Reduce heat and let the chili cook for 20-25 minutes, stirring occasionally, allowing the flavors to meld and the mixture to thicken.
4. While the chili simmers, cook the sausage on a grill or stovetop until browned and cooked through, reaching an internal temperature of 71°C (160°F) for ground meat.
5. Warm the hot dog buns by toasting them briefly in a toaster or on the grill.
6. Place the cooked sausage in a bun and top with the slow-simmered chili.
7. Sprinkle shredded cheese over the chili and let it melt slightly, either by placing the bun in a preheated oven at 180°C (350°F) for 5 minutes or by letting it sit for a few minutes.
8. Add chopped onions, cilantro, and a dollop of sour cream before serving.
9. For ground meat, ensure the internal temperature reaches 71°C (160°F) and let it rest for at least 3 minutes before serving.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.