Chili Dogs with Homemade Coleslaw

**Make the Chili:** In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.

Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.

Stir in the chili powder, cumin, smoked paprika, and dried oregano. Cook for 1 minute more, stirring constantly.

Stir in the tomato paste, beef broth, diced tomatoes, brown sugar, and apple cider vinegar. Bring to a simmer.

Reduce heat to low, cover, and simmer for at least 20 minutes, or up to an hour, stirring occasionally. The longer it simmers, the better the flavor.

**Make the Coleslaw:** In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper.

Add the coleslaw mix to the bowl and toss to coat evenly.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

**Cook the Hot Dogs:** While the chili simmers and the coleslaw chills, cook the hot dogs using your preferred method (grilling, boiling, pan-frying, etc.).

**Assemble the Chili Dogs:** Place each hot dog in a bun. Spoon a generous amount of chili over each hot dog. Serve immediately with a side of coleslaw and yellow mustard.