Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.

Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Stir in tomato sauce, diced tomatoes (undrained), kidney beans, pinto beans, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, black pepper, and beef broth. Bring to a simmer, then reduce heat to low and let it gently simmer for 10-15 minutes, allowing flavors to meld.

Stir the sliced hot dogs into the chili mixture. Pour the entire chili and hot dog mixture into the prepared 9x13 inch baking dish, spreading it evenly.

Sprinkle 1.5 cups of the shredded cheddar cheese evenly over the chili mixture.

In a medium mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

In a separate small bowl, whisk together the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; a few lumps are fine.

Carefully spoon dollops of the cornbread batter over the cheese layer in the baking dish, then gently spread it out to cover as much of the surface as possible. It doesn't have to be perfect.

Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the cornbread topping.

Bake for 30-35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the cornbread comes out clean. The chili should be bubbling around the edges.

Let the casserole rest for 5-10 minutes before serving. This allows the cheese and chili to set slightly. Serve hot with optional toppings like cilantro, diced red onion, jalapeños, or sour cream.