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Begin by browning the ground beef, breaking it into very small pieces as it cooks.
Once browned, remove the beef and add the vegetable oil and gradually incorporate the flour to create a roux.
Drain any excess fat from the beef and return it to the pot.
Pour in the beef broth and mix it thoroughly with the roux.
Stir in the chili powder, minced onion, salt, pepper, sugar, allspice, cumin, garlic powder, and paprika.
Add more flour to thicken the mixture, then bring it to a boil.
Reduce the heat and allow the chili to simmer for 2 hours.
While the chili simmers, boil the hot dogs and steam the buns.
Dice the white onion for topping.
To serve, layer the chili over the hot dogs and finish with yellow mustard and the diced white onion.