Brown the Meats: Place a large Dutch oven or heavy-bottomed pot over direct, medium-high heat. Add the avocado oil. Once shimmering, add the ground chuck and ground chorizo. Cook, breaking the meat apart, until thoroughly browned, about 8-10 minutes. Remove the meat with a slotted spoon and set it aside.

Sauté Aromatics: In the same pot (do not drain the fat), add the diced white onion and minced garlic. Sauté for 4-6 minutes, stirring occasionally, until the onion is soft and translucent, scraping up any browned bits.

Combine and Bloom the Spices: Add the browned meat (and any juices) back into the pot. Add all the dry seasonings (all chili powders, cumin, allspice, cinnamon, salt, and pepper). Stir constantly for 1-2 minutes until the spices are fragrant.

Simmer the Chili: Pour in the crushed tomatoes, beef broth, and the red ale beer. Stir everything together. Bring the chili to a boil, then reduce the heat to medium-low. Cover and let it simmer for at least 1 hour and 30 minutes, or until the flavors have melded and the chili has thickened.

Grill the Hotdogs: About 15 minutes before the chili is done, cook your hotdogs on a grill or in a hot skillet until charred and heated through.

Toast the Buns: Toast the hotdog buns on the grill, under the broiler, or in a dry pan.

Assemble Your Coneys: Load a grilled hotdog into each toasted footlong bun. Generously top with several large spoonfuls of the hot chorizo chili. Pile on the shredded cheddar cheese, followed by a crunchy sprinkle of crushed Fritos and pickled red onions. Serve immediately.