First, melt the butter in a wide pot over medium heat and cook half the minced onion for about 5 minutes, until it is translucent. Do not let it take any color.

Next, add the garlic, chili powder, paprika, cumin, dry mustard, allspice and cinnamon all at once and stir for one minute, until the pot smells like a ballpark. Burnt chili powder cannot be rescued, so keep it moving.

Then add the ground beef raw and immediately start working it apart with a stiff potato masher or the back of a wooden spoon, pressing it into the spiced butter until there is not a clump left. Do not brown it and do not drain it.

After that, pour in the beef broth, tomato paste, Worcestershire, yellow mustard, kosher salt and celery salt, and stir until the paste has dissolved and the pot looks loose and soupy.

Bring it to a bare simmer and cook uncovered for 45 to 60 minutes, stirring every ten minutes, until a spoon drawn through the pot leaves a track that closes slowly. Taste for salt at 45 minutes and again at the end.

Finally, steam the hot dogs and the buns until the bread is soft, lay a dog in each bun, spoon the sauce over the top and finish with a stripe of yellow mustard, the reserved raw onion and a shake of celery salt.