Loaded Cheesy Chili Hotdogs

Instructions:
step 1 Heat the oil in a skillet over medium heat and sauté the chopped onion and garlic until soft.
step 2 Add ground beef and cook until browned, breaking it up with a spoon.
step 3 Stir in tomato paste, chili powder, cumin, salt, and pepper.
step 4 Pour in the chopped tomatoes and simmer for 15–20 minutes until thickened.
step 5 While the chili simmers, preheat oven to 180°C (350°F).
step 6 Cook the hotdogs according to package instructions (boil, grill, or pan-fry).
step 7 Place the hotdogs in buns and arrange them in a baking tray.
step 8 Spoon the chili generously over each hotdog.
step 9 Sprinkle shredded cheddar and mozzarella evenly on top.
step 10 Bake in the oven for 10–12 minutes until the cheese is melted and bubbly.
step 11 Garnish with chopped parsley or chives before serving.

Storage and Reheating Tips:
Store leftover chili hotdogs in an airtight container in the fridge for up to 2 days. Reheat in the oven at 160°C (320°F) until warmed through, or microwave on medium power for 1–2 minutes. For best texture, reheat uncovered in the oven to keep the buns from getting soggy.