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Heat oil in a large saucepan over medium-high heat. Fry meat and onion for 10 minutes or until meat is no longer pink.
While frying, break meat into small chunks with a wooden spoon.
Strain mixture in a sieve and return it to the saucepan.
Mix in the beans, tomato paste, and water. Add the chili powder, brown sugar, cider vinegar, and Worcestershire sauce. Stir and remove from heat.
Place hot dog buns on a baking sheet and toast under the broiler or on the barbecue over high heat for 3 minutes.
Spoon about 125 mL (½ cup) of the meat mixture into each bun.
Garnish with cheese, cilantro, yogurt, and a few drops of spicy sauce, if using. Serve.
The meat mixture will keep for 4 days in the fridge or 3 months in the freezer.
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