This is reportedly the recipe for the topping used on the famous Aiken, SC City Billiards "pool hall hot dogs", with a minor adjustment made on my part regarding the amount of onions used (original recipe states "4 medium onions"). It's a sweet and tangy mixture; I like it topped with lots of shredded extra-sharp cheddar cheese. (I've made this with ground turkey and it tastes pretty fine, too!) This makes enough topping for about 4 hot dogs.
Break up and lightly brown the ground beef in a 4-quart saucepan.
Add onions and cook for 5 more minutes.
Add hot water to make a thick mix and stir together.
Add mustard, sugar, vinegar, chili powder, and ketchup.
Cook slowly for 1 hour, stirring occasionally.
Salt to taste.
Use to top hot dogs in buns.
(I like to lightly toast the buns with a little garlic butter first).
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