8 hot dog buns
1 poundÂ ground beef
2 onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 – 6 ounce can tomato paste
1 tablespoon yellow mustard, plus more for topping
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
8 beef hot dogs in natural casings
Preheat the oven to 300 degrees F.
Wrap the hot dog rolls in aluminum foil.
In a large skillet or deep fry pan,, brown the ground beef, half of the onions and the garlic over medium-high heat,Â breakingÂ up the meat, until the onions are softened and the meat is cooked though, about 5 minutes. Stir in the chili powder and cumin and cook, stirring occasionally, for 3 minutes. Stir in 1 cupÂ water, the tomato paste, mustard, Worcestershire sauce and brown sugar. Bring to a boil, then cover, reduce the heat to medium and cook until thickened, about 20 minutes.
While the chili is thickening; in a large saucepan, cover the hot dogs withÂ waterÂ and bring to a boil. Cook until heated through, about 8 minutes. Place the rolls in the oven and heat through. Place the hot dogs in the rolls and top with the chili, the remaining onions, extra mustard and other toppings of your choice.