Preheat the oven and prepare the dish

• Preheat the oven to 190 °C (375 °F).
• Lightly grease a 9-by-13-inch baking dish.

Soften the vegetables

• Heat the olive oil in a large skillet over medium-high heat.
• Add the diced onion and green bell pepper and cook until softened.

Brown the beef

• Add the ground beef and cook until browned, breaking it into small crumbles.
• Drain any excess grease.

Add the spices

• Stir in the garlic, chili powder, cumin, smoked paprika, salt and black pepper.
• Cook until fragrant.

Build the chili

• Add the tomato sauce, diced tomatoes, chili beans, mustard, Worcestershire sauce and brown sugar.
• Stir well to combine.

Simmer the chili

• Simmer uncovered until thick and rich, stirring occasionally.

Fold in the hot dogs

• Cut the hot dogs into bite-size pieces and fold them into the chili mixture.
• Cook until heated through.

Layer the casserole

• Spread half of the chili dog mixture into the prepared baking dish.
• Sprinkle about half of the cheddar and half of the Monterey Jack over the chili.
• Add the remaining chili dog mixture and spread evenly, then top with the remaining cheeses.

Bake the casserole

• Bake uncovered until bubbling around the edges and deeply golden on top.

Broil for a golden crust

• Broil for an extra-browned cheesy crust, watching closely.

Rest and serve

• Let the casserole rest before serving.
• Serve hot with mustard, diced onions, relish, jalapeños or your favorite chili-dog toppings.