In a large pot over medium heat, cook the ground beef, breaking it apart as it browns. Halfway through cooking, add ¾ of the diced white onion, green bell pepper, and jalapeno. Continue cooking until the meat is browned.

Add the chili seasoning and minced garlic cloves to the pot. Cook for an additional 2-3 minutes to toast the spices.

Stir in the yellow mustard, Worcestershire sauce, tomato paste, and beef bouillon (if using water). Add 1 cup of water initially. If the chili appears too thick after cooking for an hour, you can add the remaining cup of water.

Simmer the chili on low for 1 hour, periodically checking the thickness and adding water if needed. Slightly smash down the tomatoes, taste, and adjust the seasoning as desired.

While the chili is simmering, cook the hot dogs either on the stove or on the grill until they’re heated through and have grill marks.

Place all 8 hot dog buns with hot dogs in a 9×13-inch baking dish. Top with the prepared chili and shredded cheddar cheese.

Place the baking dish under the broiler for 3-5 minutes or until the cheese is melted and bubbling. Be sure to keep a close eye on it to prevent burning.

Allow the chili dog casserole to cool for 5 minutes before serving. Enjoy!