2 pounds ground chuck hamburger meat

2 tablespoons Worcestershire sauce

1 teaspoon granulated garlic powder

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper, to taste

Cooking spray

2 tablespoons butter

Garlic ciabatta rolls (or preferred rolls)

Optional toppings: shredded sharp cheese, olives, jalapeños, etc.

Chili:

1 package hot dogs (about 6), sliced

2 cans pinto beans in chili sauce

1 teaspoon cumin

1 teaspoon granulated garlic

1 teaspoon chili powder

1 small container chopped cherry tomatoes

1 bell pepper, jalapeño, or habanero, chopped

Vegetable or olive oil

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Mix ground beef with Worcestershire sauce, garlic powder, chili powder, cumin, salt, and pepper.
Shape into patties, place on wax paper, and refrigerate until ready to cook.
Cook burgers by grilling, frying, baking, or air frying. Keep warm.
Heat oil in a skillet and sauté sliced hot dogs until browned.
Add peppers and vegetables; cook until softened.
Stir in beans, tomatoes, and seasonings. Simmer for about 30 minutes, adjusting seasoning to taste.
Toast ciabatta rolls with butter until golden.
Assemble burgers: place patty on roll, top with chili, and add desired toppings.

Use brioche, pretzel, or Kaiser rolls instead of ciabatta for variety.

Swap beef for turkey, lamb, or plant-based patties.

Add extra jalapeños or hot sauce to the chili for a spicier version.

Chili can be made ahead and reheated.

Serve patties and chili without bread for a knife-and-fork meal.