Place a dutch oven over medium-high heat. Add the ground beef and onions, breaking up the beef into fine crumbles. Cook, stirring occasionally until the meat is no longer pink, about 10 minutes. Drain off any excess liquid.
Add the chili powder, mustard powder, onion powder, garlic powder, allspice, nutmeg, garlic salt, cumin, celery salt, and cinnamon. Stir to combine. Cook for about 2 minutes, until fragrant, stirring constantly.
Add the ketchup, tomato sauce, water, soy sauce, and worcestershire sauce, stir to combine.
Bring to a simmer, reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
Take off the cover and continue to simmer for 40 more minutes, or until about ¾ of the liquid cooks out, stirring occasionally.
Serve over hot dogs.
Notes
Refrigerate leftovers in an airtight container for up to 3 days.Reheat on the stovetop until heated through. You may need to add a little water to loosen it up and then let it cook out again before serving.You can also freeze leftover chili for up to 3 months. Store it in an airtight freezer-safe container or in freezer bags. Thaw overnight in the refrigerator and reheat as instructed above.Enjoy leftover chili sauce over hot dogs or in a bowl topped with cheese, sour cream, onions, jalapenos, or your favorite chili toppings.