Looks good, and the video is a lot of fun!

https://www.youtube.com/watch?v=_zCTS3RzHE4

• 2 pounds ground beef 80/20
• 1 tablespoon all-purpose seasoning blend
• ½ tablespoon ancho chili powder
• 1 dried ancho chili minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 1 teaspoon whole oregano
• 2 teaspoons garlic powder
• ½ cup beef broth
• 2- 3 cups shredded colby jack cheese

• Mustard sauce
• ½ cup spicy mustard
• 2 tablespoons ketchup
• 1 tablespoon mayonnaise
• 1 tablespoon diced jalapeno
• 1 ½ tablespoons sweet relish

• 8 Hot Dogs (Nathan's rated best)
• 8 Hot Dog Buns

1. In a stockpot, over medium heat, add the ground beef. Stir in the Original seasoning, Mesquite seasoning, ancho chili, chili powder, cumin, smoked paprika, oregano and garlic powder.
2. Cook for about 10 minutes, stirring occasionally. Stir in the beef broth and turn the heat down to medium low. Cook for 40 minutes, stirring occasionally.
3. Stir in ½ cup of the cheese. Add more cheese if needed to thicken the mixture. Set aside in a warm place until ready to serve.
4. Meanwhile, in a small mixing bowl, combine the mustard, ketchup, mayonnaise, jalapeno and sweet relish. Cover and refrigerate for at least 30 minutes.
5. Preheat and clean the grill. Place the hot dogs on the grill over medium-high heat. Cook for about 4 to 5 minutes, rolling around the grill until lightly charred.
6. Place the buns on the grill, open side up. Sprinkle enough cheese to cover the bottom of each bun. Top with about 1 to 2 tablespoons of the mustard sauce. Let the buns warm on the grill for about 2 to 3 minutes or until the cheese is melted. Top with a hot dog, chili and cheese. Serve immediately.

1. Recipe calls for a lot of beef. Perhaps works for more than 8 dogs?
2. https://kentrollins.com/chili-cheese-dog/