Heat the oil over medium high heat in a large pot. When the oil is hot and rippling, add the ground beef. Cook, breaking up, until browned and cooked through. Drain, if needed. Add the onion, chili pepper, grill seasoning, cumin and coriander; cook another 5 minutes.

Add 1/2 cup of the beef stock and allow to cook another minute or two, scraping up any browned bits on the bottom of the pan. Add the remaining stock and the tomatoes. Bring to a bubble, reduce the heat, and cook for an additional 10 minutes.

Preheat the oven to 375°F.

Arrange the bacon on a broiler pan and cook until crisp, 12-15 minutes. Roughly chop and reserve.

Meanwhile, in a pan, heat the olive oil. Add the hot dogs and cook until browned. Reserve.

Spread the chili in the bottom of an 8x8-inch baking dish. Layer the hot dogs on the chili, followed by the cheese. Bake for 12-15 minutes.

Top with dollops of sour cream, chopped bacon, tomatoes, onion and cilantro. Serve with tortilla chips for dipping.