1. Brown the ground beef and diced yellow onion in a large skillet over medium-high heat, breaking up the meat as it cooks until no longer pink. Drain excess grease.

2. Stir in the minced garlic and cook for 30 seconds until fragrant.

3. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Stir to coat the beef evenly in the spices.

4. Transfer the seasoned beef mixture to the crockpot. Add the tomato sauce, diced tomatoes with green chiles, chili beans, tomato paste, Worcestershire sauce, and brown sugar. Stir until well combined.

5. Cover and cook the chili on LOW for 4–6 hours or on HIGH for 2–3 hours, stirring once or twice if possible. Thin with a splash of water or broth if it becomes too thick.

6. About 45–60 minutes before serving, nestle the hot dogs down into the chili, making sure they are mostly submerged. Cover and continue cooking on LOW until the hot dogs are heated through.

7. Just before serving, sprinkle 1 cup of the shredded sharp cheddar cheese over the top of the hot dogs and chili. Cover for a few minutes until the cheese melts.

8. Toast the hot dog buns if desired. Place a hot dog in each bun, spoon extra chili over the top, and finish with the remaining shredded cheddar, diced white onion, and sliced green onions.

9. Serve immediately with any extra chili on the side for dipping or spooning.