Hotdog Chile

• 1/4 tsp (1 ml) cumin powder
• 3 tbsp (45 ml) instant minced onion
• 1 tsp (5 ml) hot pepper flakes/seeds
• 1/8 tsp (1 ml) garlic powder
• 1/2 tsp (2 ml) paprika
• 2 lbs (.9 kg). ground chuck or round
• 3 cups (700 ml) to 4 cups (950 ml) water
• 3 tbsp (45 ml) chili powder
• 1 tsp (5 ml) cayenne pepper
• 2 tsp (10 ml) salt
• 2 oz (56 grm). spicy brown mustard
• 7 oz (196 grm). Heinz or other thick ketchup

1. In a large heavy bottom saucepan, combine all ingredients above together, including the raw meat.
2. Simmer for 1 hour on a medium heat, stirring often and combining ingredients.
3. Lower heat and continue simmering for another hour on low heat.
4. Serve hot over hot dogs in soft big bakery buns topped with grated cheese and sweet onion and dill pickles and potatoe chips on the side.

cumin powder, onion, garlic, paprika, water, chili powder, cayenne pepper, salt, brown mustard, ketchup

Taken from online-cookbook.com/goto/cook/rpage/000DE5 (may not work)