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

Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.

Stir in the kidney beans, diced tomatoes, chili powder, cumin, salt, and black pepper. Simmer for 20 minutes, stirring occasionally.

While the chili is simmering, cook the hot dogs in a skillet over medium heat until heated through and slightly browned.

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

Sprinkle shredded cheddar cheese on top before serving.