n a large skillet over medium heat, add the oil to the pan once hot. Add the hot dogs and get a slight char on them on all sides, about 5 minutes. Place the hot dogs on a plate and set them aside.
Add the ground beef to the pan and brown it, breaking it up into crumbles until there is no pink left. Drain any excess fat.
Add the chili powder, garlic powder, onion powder, salt, and pepper to the meat and mix it in. Cook for about 30 seconds, until fragrant, stirring constantly.
Add the tomato sauce, ketchup, beef stock, Worcestershire sauce, and vinegar, stir it in to combine.
Add the hot dogs back to the skillet and cover in the chili. Bring to a simmer, reduce the heat to low, cover and simmer for 15 minutes until the chili thickens slightly.
While the chili is simmering, preheat the oven to 350°F.
Place the hot dogs into the hot dog buns and put them into a baking dish large enough to fit all the hot dogs. Top the hot dogs with chili.
Add the cheese on top.
Bake for 5-10 minutes until the cheese is melted. Serve with diced white onion on top if desired.