Brown the ground chuck in the skillet till itʹs nice and tender. Dump it into the colander and let it drain. Push on the browned meat in the colander with the back of a spoon until most the grease is out, and then dump the meat into the sauce pan.
Install discs onto the front of the meat grinder for a fairly small grind and grind the hot dogs into the glass dish. After digging the rest of the ground hot dogs out of the inside of the grinder, add the ground hot dogs to the browned meat.
With the exception of the chili powder and the salt and pepper, add the remaining ingredients to the sauce pan and mix it all as completely as possibly. Start heating the sauce on the stove over medium heat. When it comes to a simmer, cover the saucepan, set the burner for low heat, and let the sauce simmer for 20 minutes, stirring occasionally to prevent scorching. Add the chili powder to the sauce and stir it in well. Check the flavor of the sauce and add the salt and pepper to taste.
Cover the sauce again and let it simmer another 10 minutes to let the flavor develop before serving on grilled Koegel Viennas in natural casings on decent (not wimpy) steamed buns, all topped with a squiggle of a rich yellow prepared mustard and some chopped onion … or on nacho chips with cheese and jalapeños.