Place a dutch oven over medium-high heat. Add the ground beef and onions, breaking up the beef into fine crumbles. Cook, stirring occasionally until the meat is no longer pink, about 10 minutes. Drain off any excess liquid.
Add the chili powder, mustard powder, onion powder, garlic powder, allspice, nutmeg, garlic salt, cumin, celery salt, and cinnamon. Stir to combine, cook for about 2 minutes, until fragrant, stirring constantly.
Add the ketchup, tomato sauce, water, soy sauce, and worcestershire sauce, stir to combine.
Bring to a simmer, reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
Take off the cover and continue to simmer for about 40 more minutes, until ¾ of the liquid cooks out, stirring occasionally.
Serve over hot dogs.
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Notes
Keeps in the fridge for up to 3 days. Warm it back up on the stovetop, you may need to add a little water to it to loosen it up and then let it cook out again before eating any leftovers. Freezes beautifully for up to 3 months.