Heat olive oil in a heavy-based pot over medium-high heat. Add the chopped onion, minced garlic, and red capsicum, cooking for about three minutes until softened.

Add the ground beef to the pot. Cook while breaking it up until browned. Stir in the tomato paste and let it cook for a minute.

Add the spices, canned crushed tomatoes, water, crumbled beef cubes, and salt. Stir to combine.

Bring the chili to a simmer, reduce the heat to low, and partially cover the pot to simmer for three hours.

Alternatively, transfer to a 160°C/325°F oven and slow-cook.

If using a slow cooker, reduce water to 3/4 cup, then transfer mixture and cook on low for 6 to 8 hours.

Remove 1 ½ cups of chili and puree it with a stick blender, then mix it back into the pot for a thick sauce.

Allow chili to cool and refrigerate overnight for better flavor. Reheat on stove before serving.

Preheat your oven to 180°C/350°F and grill or pan-fry the hot dogs until heated through.

Place hot dog buns on a baking tray. Nestle hot dogs inside, add mustard, chopped onion, warm chili sauce, and top with shredded cheese.

Bake for 7 to 10 minutes until the cheese is melted. Serve with potato chips.