In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. This step is crucial as browning the meat adds depth of flavor.

Add the finely diced onion and minced garlic to the skillet. Sauté for an additional 3-4 minutes until the onion is translucent and fragrant. This enhances the overall flavor profile of the chili.

Stir in the diced tomatoes (with their juices), kidney beans, chili beans, chili powder, cumin, brown sugar, salt, black pepper, and beef broth. Mix well to combine all ingredients.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for 20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.

While the chili simmers, prepare your hot dog buns by lightly toasting them if desired. This adds a nice texture.

Once the chili is ready, spoon it generously over each hot dog in the bun. Top with shredded cheddar cheese, sour cream, and chopped green onions if desired.