In an extra large heavy skillet, brown the ground Sirloin until completely cooked, (no pink, and golden brown) drain the ground beef on paper towels, and return to skillet, over medium heat. With a large fork, crumble the ground sirloin into fine crumbles.
Add the onion, garlic, tomato paste, chili powder, garlic salt, seasoned pepper, Cumin, and Celery salt, and stir all together. Add the Worcestershire sauce, honey mustard, Ketchup, and brown sugar, and stir well.
Saute onion until they are translucent. Add the tomato sauce and water, and stir again, making sure all ingredients are well blended. Bring the Chili sauce to a boil over medium-high heat, then turn down the heat, and let the chili simmer for 30 minutes.
While the Chili is cooking: Place the Hot dogs in the Air fryer, and cook for 8 minutes at 350 degrees.While the Hot dogs are cooking, place the hot dog buns on a cookie sheet, open the buns at split, and toast the inside of the buns, for about 5 minutes, in a 400 degree oven, just until the buns are a light golden brown. Remove, and set aside. When the buns are toasted, the hot dogs are cooked, and the chili is done simmering, you’re ready to serve. You can either assemble the hot dogs, or place items for assembly on a buffet, or make a hot dog bar. Place the hot dogs in the hot dog buns, place chili on top of your hot dogs, onions and cheese. Serve, and Enjoy!