Heat a large skillet over medium heat. Add ground beef. Sprinkle with salt and pepper. Cook beef until no pink remains, stirring constantly to break up into a very fine crumble. Drain fat off meat in a colander (do not rinse).

Return meat to skillet. Increase heat to medium high. Add beans, tomato sauce, chili powder, cumin, onion powder, paprika, and cayenne. Stir to combine. Bring to a boil, stirring occasionally.

Reduce heat to medium low. Simmer uncovered to reduce and thicken sauce, stirring occasionally. About 10-15 minutes. Taste and adjust salt as desired.

Serve over hot dogs in toasted buns. Garnish with shredded cheese, onions, pickles, sour cream, mayo, or whatever else you like on your chili dogs. Enjoy!