Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Drain excess grease.

Add diced onion to the skillet and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Stir in tomato paste, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.

Pour in diced tomatoes (undrained) and beef broth. Add apple cider vinegar. Bring to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing flavors to meld. Season with salt and pepper to taste.

Pour the prepared chili base into a 9x13 inch baking dish, spreading evenly.

Arrange the sliced hot dog coins evenly over the chili base.

In a medium mixing bowl, combine softened cream cheese, sour cream, and heavy cream. Beat with a whisk or electric mixer until smooth and well combined.

Fold in 3/4 cup of the shredded cheddar cheese and all of the Monterey Jack cheese into the cream cheese mixture.

Carefully spoon dollops of the creamy cheese topping over the hot dogs and chili base, then gently spread it to cover the entire casserole.

Sprinkle the remaining 1/4 cup shredded cheddar cheese over the top.

Bake for 25-30 minutes, or until the topping is bubbly and lightly golden brown. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.

Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh chopped chives, if desired.