For the Chili:
Heat a large pot over medium-high heat and sear the carrots, celery, and onion. Add the beef and brown. Add annatto, coriander, black pepper, cumin, mustard, pimentón, garlic, onion powder, coffee, and tomato sauce and bring to a simmer. Cook until flavors marry and chili thickens. Season to taste.
For the Sponge:
Mix the bread flour, water, and yeast until incorporated. Ferment at room temperature, covered, for 12 to 16 hours.
For the Hotdog Buns:
Incorporate the bread flour, water, yeast, salt, sugar, butter, milk powder, and 1,016 grams of the Sponge in the bowl of a stand mixer for 5 minutes on low speed. Increase speed to medium for 4 to 5 minutes, or until mixture is smooth. Cover bowl and ferment at room temperature for 1 hour.
Scale dough to 60-gram pieces and shape into a rectangle or a torpedo shape. Arrange dough on baking pans with a little room in between but where they will touch when proofed. Proof for 1½ to 2 hours. Spray with water and sprinkle with seeds if desired before baking. Preheat oven to 380°F and bake for 20 minutes.