Make the chili--soak ground beef in cold water for 30 minutes and drain; this ensures that the beef will remain free of lumps and cook up into the proper consistency typical of Coney- and Texas-style sauces.
Place drained beef in a medium saucepan; add onion and spices, and mix well.
Stir in the 2 cups water and place over medium heat.
Cook the chili, stirring occasionally, for about 1 hour, or until it thickens.
The chili may be frozen for up to 3 months.
Assembly: place hot dogs in buns and top with mustard, chili, and onion; serve immediately.