In a large pot, brown the ground beef over medium heat until fully cooked.

Add the chopped onion and minced garlic, cooking until the onion is translucent.

Stir in the chili powder, cumin, salt, and black pepper.

Add the kidney beans, diced tomatoes, and beef broth. Bring to a simmer and cook for 20 minutes.

While the chili simmers, cook the hot dogs according to package instructions, either by grilling or boiling.

Toast the hot dog buns lightly if desired.

Place a hot dog in each bun and top generously with the chili.

Sprinkle with shredded cheddar cheese, sliced green onions, and a dollop of sour cream if desired.