This recipe came from a place that served hot dogs in West Virginia.

3 pounds ground lean beef
2 (8 oz) cans tomato paste
4 ozs. horseradish--this may be too much for some, but it surely enhances the flavor.
1 oz. chili powder--equivalent to one small can
1 oz. paprika--equivalent to one small can
1/8 tsp. cayenne pepper, or to suit taste
1 cup finely chopped onion

Brown ground beef in heavy pan such as a Dutch oven. You may start it with a sprinkling of salt on bottom of pan (brings out the juices) of a small amount of vegetable oil--whichever you think is the lesser of two evils. Add onion and cook until it becomes transparent. Drain off all visible fat. Add remaining ingredients, and simmer on low. You may need to add water to keep from burning or being too thick. Thick is good, however, for it isn't so messy. What I didn't get was the length of time to cook it, but you experienced cooks will know when it is done and the right consistency.

NOTE: This is a large recipe. You may freeze it in portions that you will need for serving, or you may freeze it in ice cube trays, and store the cubes in a heavy plastic bag, and use one cube at a time for one hot dog, heating it in the microwave.