In a large Dutch oven, add butter and melt over medium heat. When butter is melted, add half of diced onions, and cook till translucent, about three minutes.

Add ground beef and water. Using a potato masher, immediately start mashing beef into tiny pieces. Don’t brown the beef: smash raw beef in water until it forms a loose soup texture.

Add the remaining ingredients and stir to combine. Reduce heat to low and allow to simmer uncovered for 90 minutes, or until cooked down to your desired texture.

For traditional Coney Island Dogs, boil the franks for five minutes as the chili is finishing up. Then, turn off the heat and cover to keep warm.

Tip: Grill franks for an untraditional but excellent way to add some extra flavor.

Microwave your buns for 15 seconds to soften them. Add a hot dog to each bun, then dress with chili, yellow mustard, and remaining diced onions.