HOT WEINERS RHODE ISLAND STYLE
Source: Guy Fieri

4 tablespoons margarine
2 yellow onions, minced, divided use
2 tablespoons chili powder
2 tablespoons paprika
1/2 teaspoon allspice
1/2 teaspoon curry
1 teaspoon dry mustard
1 teaspoon ground cinnamon
1 pound ground beef, (80/20)
1/4 cup water
20 hot dogs
1 teaspoon salt
20 hot dog buns
Yellow mustard
2 tablespoons celery salt

In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown.

Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes.

In a medium sauce pot boil hot dogs with salt and steam buns.

When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt.