Brown the ground chuck and chorizo in a skillet, then set aside, keeping it warm.

In the same skillet, cook the minced onion and garlic until soft and fragrant.

Add the cooked meat back to the skillet, along with chili powder, cumin, cinnamon, allspice, cloves, and cayenne pepper.

Stir in tomato paste and tomato sauce; add water to adjust consistency. Season with salt, Worcestershire sauce, and apple cider vinegar. Optionally, include unsweetened chocolate.

Let the chili simmer on low heat for 30 minutes to an hour.

Taste and adjust seasoning if necessary. Add more water if chili is too thick.

Grill or otherwise cook the hot dogs. Lightly toast the buns.

Assemble the coneys: add the hot dog to the bun, spread mustard on the dog, top with chili, onions and shredded cheese, then broil until the cheese melts.