Cook the beef until browned and add ketchup, dijon mustard, tomato paste, broth, Worcestershire sauce, salt, pepper, paprika, chili, cumin, and cayenne. Stir to combine until the meat is fully covered. Simmer on low 15-30 minutes.
Meanwhile, grill the hot dogs and toast the buns.
Then transfer the hot dogs to a prepared baking dish, and add a generous amount of chili to each.
Sprinkle with cheese all over and bake for 5 minutes or until cheese is melted.
Add toppings and serve while warm.