For the coney sauce: In a large pan, brown the ground beef, then discard excess grease. Add beef to a stockpot or crockpot and set to low heat. Add chili powder, salt, pepper, garlic and onion powders, paprika, cayenne and 1 cup water to the pot and mix together. Cook on low, stirring occasionally and stirring in more water 1/4 cup at a time as necessary, until you achieve your desired consistency, 4 to 6 hours.
For the coney: Heat the oil in a deep-fryer to 375 degrees F or heat a grill to 425 degrees F. Cook the wiener until the natural casing gives you a nice "snap."
Apply yellow mustard to the inside of the hot dog bun. Add wiener to the bun. Add coney sauce and top with onions.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.