Preheat oven to 300 degrees Fahrenheit. Cover the hot dog buns with paper.
Brown half of the chopped onions and the ground meat in a big pan over medium-high heat. It should take around 5 minutes to cook the beef through, breaking up as it cooks until the onion is mushy and the meat is no longer pink.
Add the cumin, chili powder, garlic powder, celery salt, and salt. For a duration of three minutes, stir periodically.
Stir in the Worcestershire sauce, water, mustard, and tomato sauce. Once it begins to boil, reduce the heat and simmer until it thickens, about 20 minutes. If necessary, add extra water to the blend if it becomes too thick.
While the sauce simmers, place the hot dog buns in the oven for approximately ten minutes. Keep the oven door closed.
Heat a large saucepan of water. Cook for 5 to 7 minutes, or until everything is heated, after adding the hot dogs.
Warm the buns and insert a hot dog into each to assemble. Then spoon chili into the buns. Top with shredded cheese and some chopped onion, then garnish with a squeeze of yellow mustard. Serve immediately.
