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Place the ground beef, onion and garlic into a medium pot or dutch oven. Cook over medium heat, using a wooden spoon to break up the meat into very small crumbles.
Once the meat is fully cooked (do not drain off fat) add in the spices, sugar, tomato puree and mustard and stir to combine. Reduce the heat to low, cover and simmer for 30 minutes stirring occasionally.
Then uncover, stir and simmer for an additional 10 minutes to thicken the chili.
Prepare the eight hot dogs until warmed through-out. Serve the hot dogs in warm hotdog buns and top with desired amount of chili, yellow mustard and minced white onion.