Directions

1. Preheat griddle to medium heat, add a small drizzle of vegetable oil. Add onion, jalapeno, garlic powder, and cumin. Cook for 5 minutes or until vegetables are soft and translucent.
2. Add the ground beef, breaking up with spatulas. Season with salt, pepper, and chili powder. Cook until beef is browned and fully cooked.
3. Stir in ketchup, tomatoes, and mustard. Let the chili reduce on the griddle top until thickened. If the chili gets too thick, add a couple tablespoons of water to thin it out. Once the chili is done, put it in a metal bowl and leave on the griddle top to keep warm.
4. Crisscross slice the hotdogs on two sides. Add olive oil to the griddle and roll the hotdogs around to coat them. Cook until crispy on the outside.
5. Spread butter on the hotdog buns and toast on the griddle until golden brown.
6. Put the hotdog in the bun and top with hotdog chili, shredded cheddar cheese, and diced onions.