Port Huron-Style Coney Sauce

1 pound ground chuck

1 ½ teaspoons chili powder

½ teaspoon ground cinnamon

2 teaspoons paprika

½ teaspoon ground black pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon ground cumin

¼ teaspoon cayenne pepper

¼ teaspoon ground allspice

2 teaspoons prepared yellow mustard

1 teaspoon beef base

1 cup water, or more as needed

3 teaspoons buttery crackers (such as Keebler Club® Crackers)

Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder, garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a large saucepan over medium-high heat; use a potato masher to break up the beef and mix the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture moist. Once the mixture is softened, stir in the crushed crackers to thicken.