Texas Chili Dogs
Peel the tomato and finely chop. Peel the onions and garlic and chop finely. Rinse the chile, slit lengthwise, remove the seeds and white ribs and finely chop. Drain and rinse the kidney beans and drain again. Heat the olive oil in a pan and saute the ground beef with the onion and garlic until the beef is no longer pink.
Add the chile pepper and kidney beans, stir in the cumin powder and season with salt and pepper. Add the tomatoes, stir well and simmer over low heat until lightly thickened, about 30 minutes, if necessary add a little water. Stir in the tomato paste, and season with cumin, salt and pepper.
Grill the hot dogs or heat them in a pan of simmering water. Freshen the buns briefly in a preheated oven then halve lengthwise. Top both halves of the bun with a generous amount of chili, top with the hot dogs and serve immediately.