In a pan, heat neutral oil over medium heat. Toss in the onion and garlic, then saute for 2 to 3 minutes.
Once the onion and garlic are fragrant, add the kimchi and saute for 1 to 2 minutes.
Toss in the gound beef. Using a spatula, break it up into small pieces
Season with onion powder, garlic powder, chili powder, smoked paprika, gochugaru, salt and black pepper.
Add the tomato paste and mix until everything is evenly coated.
Add the tomato sauce, ketchup, dijon mustard, Worcestershire, chicken stock, sugar and pinto beans.
Simmer for 15 to 20 minutes or until it reaches your desired thickness.
Cook the hot dogs according to the package instructions.
To assemble, place a hot dog inside a hot dog bun. Then slather on a generous amount of chili on top.
Garnish with shredded cheese, scallions and jalapenos.
