In a large Dutch oven or deep saucepan, heat the vegetable oil over medium-high heat. Add the ground beef, browning and breaking up as it cooks.

Drain excess fat and return to the pot. Add the onion, continuing to saute for 2-3 minutes or until onions start to soften. Add the garlic, cooking for another 2 minutes.

Deglaze the pan with a splash of the beer, scraping up browned bits from the bottom of the pot.

Stir in the chili powder, Worcestershire sauce, salt, allspice, mustard, pepper, cumin, cinnamon and cayenne. Allow to saute until fragrant, approximately 2 minutes.

Add the tomato paste, remaining beer and water, stirring until all combined. Reduce heat to low and simmer for 2 hours, stirring occasionally.

Spoon over hot dogs and top with shredded cheddar cheese and chives.

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