Brown the ground beef in a large skillet over medium heat until cooked through and no longer pink, breaking it up into fine crumbles. Drain the fat.
Place the chili powder, cumin, garlic powder, onion powder, pepper, ginger, and cinnamon in the pan with the beef and mix together. Let the spices "fry" in the fat for 30 seconds so the flavors get aromatic.
Add the tomato sauce, ketchup, water, yellow mustard, soy sauce, and Worcestershire sauce, stir to combine.
Cover and let simmer for 15 minutes, stirring occasionally. Taste and season with salt if necessary. Set aside.
Chili Cheese Dogs:
Preheat the oven to 350°F. Grill the hot dogs over medium-high heat until cooked through.
Place the hot dogs into the hot dog buns and place them in a baking dish that will hold them all.
Top each hot dog evenly with the chili sauce.
Sprinkle the cheese over the tops evenly.
Place into the oven and bake just until the cheese has melted, 5-8 minutes. Serve with chopped onions on top.
Notes
You can use any kind of hot dogs for these that you like, cheese dogs, natural casing weiners, etc.
We like to use freshly shredded cheese at it melts better.
The addition of the onions are completely optional.
Use any cheese that you find appetizing on hot dogs.