In 1913 the Coney Island Chamber of Commerce in New York had banned the use of the term "hot dog" on restaurant signs on Coney Island, an action prompted by concerns about visitors taking the term literally and assuming there was dog meat in the sausage. Because of this action by the Chamber of Commerce, immigrants passing through the area didn't know the sausage in a bun by the American moniker "hot dog." Instead, the handheld food would have been known to immigrants as a "coney island."
Preheat the oven to 300 degrees F. Wrap the hot dog rolls in foil.
In a large skillet, cook the beef, half of the onions and the garlic over medium-high heat, breaking up the meat, until the onions are softened and the meat is cooked though, about 5 minutes. Stir in the chili powder and cumin and cook, stirring occasionally, for 3 minutes. Stir in 1 cup water, the tomato paste, mustard, Worcestershire sauce and brown sugar. Bring to a boil, then cover, reduce the heat to medium and cook until thickened, about 20 minutes. Taste for seasonings and add salt and pepper to taste.
Meanwhile, in a large saucepan, cover the hot dogs with water and bring to a boil. Cook until heated through, about 8 minutes.
Place the rolls in the oven and heat through. Place the hot dogs in the rolls and top with the chili, the remaining onions and extra mustard.