Hot Dog Chili

1 pound 80/20 ground beef
1 cup minced onions
3 tablespoons chili powder
1 tablespoon Chef Paul Prudhomme’s Fajita Magic®
2 teaspoons granulated garlic
1 teaspoon Kosher salt
1 cup beef stock
¾ cup tomato sauce
2 tablespoons tomato paste
¼ cup ketchup

Heat a 4-quart saucepan or pot over high heat for 1 minute. Add the ground beef and cook till meat is browned and cooked through, stirring frequently. Add all remaining ingredients and stir well to combine, making sure that the tomato paste is completely mixed in. Bring to a boil and cover and reduce heat to a simmer. Cook for 30 minutes, then remove cover. Stir well and continue cooking on a low simmer for 20 to 30 minutes, or to desired thickness. Remove from heat and serve over your favorite hot dog.