Ingredients
| 6 | frankfurter rolls | | 6 | frankfurters | | 1-1/2 cup | Chili Sauce (recipe below) | | Chopped onion | | Pickle relish or | | hot sauerkraut | | Catsup, mustard |
Chili Sauce
| 1 lb. | ground chuck | | 2 | md. onions, chopped | | 1-1/2 to 2 tbsp. | chili powder | | 2 cans (1) | dark red kidney beans | | 1 can (1) | whole tomatoes, undrained | | 1 tsp. | salt | | 1/8 tsp. | pepper | | 1/4 tsp. | garlic powder | | 1/2 tsp. | sugar | | 1/4 cup | catsup |
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Instructions
Chili Sauce:
In large kettle, over medium heat, sauté ground chuck, stirring, until red color disappears. Pour off fat.
Add chopped onion and chili powder, cook, stirring, about 5 minutes, or until onion is tender.
DRAIN ONE can of beans; use ONE CAN UNDRAINED. Add with rest of ingredients to meat, breaking up tomatoes with fork; stir to mix well. Simmer slowly, covered and stirring occasionally, until thickened and flavors are blended about 1 hour. Makes 2 quarts. This sauce can be frozen. Thaw overnight in refrigerator or several hours at room temperature.
For the Hot Dogs:
Sprinkle rolls lightly with water; wrap tightly in foil. Heat in 350°F. oven while heating frankfurters.
In large saucepan, bring 1 quart water to boiling. Add frankfurters. Cover, and turn heat very low; heat 5 to 8 minutes. Meanwhile, in small saucepan, heat Chili Sauce.
To Serve:
Fill each warm roll with frankfurter; top with Chili Sauce. Pass onion, pickle relish, catsup and mustard. Makes 6 servings.
Author's Comments
Hot dogs served with a delicious chili sauce.
McCalls Cookery
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