1. Heat oil in large skillet over medium-high heat until shimmering. Add beef and onion and cook until beef is no longer pink, about 5 mins. Stir in tomato paste, chili powder, brown sugar and allspice and cook until paste begins to darken, about 2 mins. Add chili sauce and water and bring to a boil. Reduce heat to medium –low and simmer until thickened, about 7 mins.
2. Transfer half of mixture to a food processor and process until coarsely ground, return to skillet, stir in hot sauce, Worcestershire and mustard.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in microwave or pan and use on hot dogs!