In a large skillet over medium-high heat, add the ground beef to the skillet. Be sure to break up the meat as fine as possible as it cooks. (A potato masher works great for this!)
Add the minced onion to the skillet after 5 minutes. Cook for until the ground beef is no longer pink and the onions have softened, about 5 minutes more.
Drain any excess grease from the skillet and return to the stovetop. Add the garlic and cook for 2 minutes until fragrant, stirring often.
Add the chili powder, mustard, tomato paste, water, brown sugar, and Worcestershire sauce to the skillet and stir everything together. Season with salt and pepper to taste.
Pour everything into a slow cooker and on LOW. Cook for 2 hours. Stir the hot dog chili and check the seasoning before serving.
Assembly
Place hot dogs in warmed buns. Top with hot dog chili, cheddar cheese, and onions. Add ketchup and mustard if desired. Serve immediately.
Notes
Nutritonal information is for 1/4 cup hot dog chili, 1 tablespoon cheddar cheese, 1 tablespoon onions, and one hot dog with bun.
This recipe makes about 4 cups of hot dog chili, enoguh for 16 Coney Island hot dogs.