Brown the Ground Beef- In a skillet over medium heat, cook the ground beef until browned. Use a wooden spoon to break it into smaller crumbles as it cooks. Drain any excess fat if needed.
Add Aromatics- Add the chopped onion and minced garlic to the skillet with the browned beef. Sauté until the onion becomes translucent and fragrant.
Season and Spice- Stir in the chili powder, cumin, paprika, dried oregano, and cayenne pepper. These spices will infuse the beef with rich, smoky flavors.
Tomato Base- Add the low-sodium beef broth, tomato sauce, and tomato paste to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Simmer and Thicken- Allow the chili to simmer uncovered for about 15-20 minutes, stirring occasionally. This will help the flavors meld and the chili to thicken. If you find it too thick, you can add a bit more beef broth to achieve your desired consistency.
Season to Taste- Season the chili with salt and black pepper according to your preference. Adjust the cayenne pepper for spiciness.
Serve and Enjoy- Ladle the low carb hot dog chili over your favorite cooked hot dogs.