Finely chop the yellow onion. In a large skillet, brown the ground beef over medium heat, adding yellow onion at the halfway point. At the 3/4 mark, add the garlic, cumin and chili powder, stirring occasionally.
Once the meat is brown, add the water and tomato paste. Stir until blended. Bring the water to a slight boil.
Reduce heat to low and add the yellow mustard, Worcestershire sauce and brown sugar.
Simmer over low heat for 40 minutes until the Coney sauce is thick.
Serve over hot dogs with mustard or cheese and chopped onions, if desired.