Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon as it browns, for 5-7 minutes until no pink remains and the meat is well-browned. This browning step develops deep, savory flavors that form the foundation of the sauce. While the meat cooks, mince the onion finely so it's ready to add.

Add the minced onion to the browned beef and stir for 1-2 minutes until fragrant and slightly softened. Stir in the tomato paste and let it cook for about 1 minute to deepen its flavor. Then add all the dry spices (chili powder, cayenne, paprika, cinnamon, garlic powder, and salt) and stir constantly for 30 seconds to bloom them—this toasting of spices releases their essential oils and creates a richer, more complex flavor profile.

Pour in the water and stir well to combine all the ingredients, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low and establish a gentle simmer. I like to use medium-low heat rather than the lowest setting—this gentle bubbling allows the flavors to meld without the sauce reducing too quickly or scorching.

Simmer the sauce uncovered for 3 hours, stirring occasionally (every 15-20 minutes) to prevent sticking and ensure even flavor development. The long, gentle cooking time allows the spices to fully integrate, the onions to break down into the sauce, and the beef to become incredibly tender. If the sauce looks too thick or begins to stick to the bottom of the pot at any point, add water a quarter cup at a time. The final sauce should be thick but still pourable—think more like a gravy than a broth. I find that after about 2 hours, the flavors really deepen, so don't skip the full cooking time.

Taste the finished sauce and adjust the salt as needed—you may want to add up to an additional 1/2 teaspoon depending on your preference. The sauce is now ready to serve spooned generously over hot dogs or stored for later use. If it has thickened too much during cooking, thin it with a little water to reach your desired consistency.