Coney Island Hot Dogs

• 6 hot dog buns
• 6 frankfurters
• chopped onion
• pickle relish or hot sauerkraut
• catsup, mustard
• CHILI SAUCE (use 1 1/2 cups)
• 1 lb ground chuck
• 2 medium onions, chopped
• 1 1/2 - 2 tablespoons chili powder
• 2 (1 lb) cans dark red kidney beans
• 1 (1 lb) can whole tomato, undrained
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon sugar
• 1/4 cup catsup

1. FOR THE CHILI SAUCE: In large kettle, over medium heat, saute ground chuck, stirring, until red color disappears. Pour off fat.
2. Add chopped onion and chili powder, cook, stirring, about 5 minutes, or until onion is tender.
3. 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.
4. FOR THE HOT DOGS: Sprinkle rolls lightly with water; wrap tightly in foil. Heat in 350u0b0F oven while heating frankfurters.
5. 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.
6. TO SERVE: Fill each warm roll with frankfurter; top with Chili Sauce. Pass onion, pickle relish, catsup and mustard. Makes 6 servings.
7. McCalls Cookery.

hot dog buns, frankfurters, onion, pickle relish, catsup, chili sauce, ground chuck, onions, chili powder, dark red kidney beans, tomato, salt, pepper, garlic, sugar, catsup

Taken from www.food.com/recipe/coney-island-hot-dogs-172182 (may not work)