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1
Heat the oil in a medium saucepan over medium-high heat until shimmering.
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2
Add the onions and garlic, season with salt and pepper, and cook, stirring occasionally, until the onions have softened and are just starting to brown, about 7 minutes.
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3
Add the chili powder, cumin, and paprika, stir to coat the onions, and cook until the spices are deep brown in color and fragrant, about 1 minute.
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4
Add the tomato paste and stir to coat the onions.
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5
Cook, stirring occasionally, until the tomato paste is no longer raw-tasting, about 1 to 2 minutes.
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6
Add the beer and scrape up any browned bits from the bottom of the pan.
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7
Bring to a simmer and cook until the mixture has thickened and is deep red in color, about 3 to 4 minutes.
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8
Add the bison and measured salt and stir, breaking the meat into small pieces.
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9
Cook, stirring occasionally, until the meat is no longer pink and is well coated with the spice mixture, about 6 minutes.
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10
Add the tomatoes with their juices and stir to combine.
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11
Bring the chili to a boil, reduce the heat to low, and simmer uncovered, stirring occasionally, until the flavors meld, about 1 hour.
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12
Taste and season with additional salt and pepper as needed.
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13
Place the hot dogs in the buns and divide the chili among them.
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14
Sprinkle the cheese over the chili.
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15
Serve the onions, pickled jalapenos, and pepperoncini on the side.
