Heat the skillet, add the beef, and break it into very fine pieces.
When beef is half-cooked, add onion and garlic. Cook until no pink remains. Keep fat.
Add all spices, stir, and cook for 1 minute.
Mix in tomato paste and mustard.
Add water, simmer uncovered 45-60 minutes until slightly thickened.
Adjust seasonings to taste.
Serve hot over mini dogs with mustard and onions.
Refrigerate for up to 5 days or freeze for up to 3 months.