In a pot over medium heat, brown the ground beef while breaking it into smaller pieces with a spatula. Add the chili powder, cumin, paprika, crushed tomato, and chicken broth. Cover with a lid and simmer on low heat until you are ready to serve. Season with salt and pepper to taste.
In the meantime, grill the hot dogs on a medium heat grill or in a non-stick pan until golden brown on all sides.
Place the hotdogs on the rolls, top with chili and red onion (if using).