Place a Dutch oven over medium-high heat. Add the ground beef and onions. Cook, breaking up the beef into fine crumbles as it cooks, until the meat is no longer pink, about 10 minutes. Drain any excess grease and liquid.
To the ground beef, add the chili powder, mustard powder, onion powder, garlic powder, allspice, nutmeg, garlic salt, cumin, celery salt, and cinnamon. Cook for about 2 minutes until fragrant, stirring constantly.
Add the ketchup, tomato sauce, water, soy sauce, and Worcestershire sauce to the pot and stir to combine.
Bring the chili to a simmer. Then the reduce heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally.
Remove the cover from the pot and continue to simmer the chili for about 40 more minutes, until ¾ of the liquid cooks out, stirring occasionally
Serve the chili over cooked hot dogs. Store any leftovers in an airtight container in the fridge for up to 3 days.
Notes
You can absolutely cut this recipe in half. It makes A LOT of chili. We can usually top 24 hot dogs, but it all depends on ow much chili you like on your dog.
This chili is great all by itself with some cheese and your other favorite chili toppings. We also put it on french fries and use it for walking Frito pies. Just open a lunch-size bag of Fritos, spoon in some warm chili, and add shredded cheddar cheese. Yum!
If you're making this chili for a party, put it into a slow cooker on WARM and let guests serve themselves.
You can freeze this chili for up to 3 months. Reheat on the stovetop over medium heat. You made need to add a little water to help loosen it up.