Ancho Chili Cheese and Salsa Dogs

2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
2 pounds ground beef
2 tablespoons tomato paste
3 tablespoons chili powder
1 teaspoon ground ancho chile pepper powder
2 tablespoons ground cumin
2 teaspoons dried marjoram
1 teaspoon cayenne pepper, optional
1 28-oz. can diced tomatoes in juice
2 cups chicken or beef stock
2 14-oz. cans kidney beans, drained
Salt
Freshly ground black pepper
10 long hot dogs
10 hot dog buns
Pico de gallo salsa
Grated cheddar cheese
Sliced green onions

Heat olive oil in a 7 1/4 qt. Dutch oven over medium heat. Add the onion and sauté until softened and beginning to brown, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ground beef and cook until no pink remains, breaking up beef with a spoon, about 10 minutes. Add the tomato paste, chili powder, ancho chile powder, cumin, marjoram and cayenne and stir to combine with the beef. Cook until fragrant, about a minute longer.

Add the tomatoes and juice, stock and kidney beans and bring to a simmer. Simmer for about 15-20 minutes to blend flavors and chili is slightly thickened. Season to taste with salt and pepper.

When ready to serve, grill or steam hot dogs until warmed through and lightly steam or toast buns. Top each hot dog with chili, salsa, cheddar cheese and green onions.