Put a skillet over medium heat and drizzle
in a 2-count of olive oil. When the oil gets hazy, add the onion
and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef
, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder
, and mustard
for 15 minutes until thickened. Season with salt and pepper.
While the chili is cooking, get the grill going. Place a large grill pan
on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue
and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small
amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
Bring a pot of water up to a simmer and parboil
the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar.