Coney Island Hot Dogs

• 6 frankfurter rolls
• 6 frankfurters
• 1-1/2 cup Chili Sauce (recipe below)
• Chopped onion
• Pickle relish
• hot sauerkraut
• Catsup, mustard
• 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

1. Chili Sauce: In large kettle, over medium heat, saute ground chuck, stirring, until red color disappears.
2. Pour off fat.
3. Add chopped onion and chili powder, cook, stirring, about 5 minutes, or until onion is tender.
4. DRAIN ONE can of beans; use ONE CAN UNDRAINED.
5. Add with rest of ingredients to meat, breaking up tomatoes with fork; stir to mix well.
6. Simmer slowly, covered and stirring occasionally, until thickened and flavors are blended about 1 hour.
7. Makes 2 quarts.
8. This sauce can be frozen.
9. Thaw overnight in refrigerator or several hours at room temperature.
10. For the Hot Dogs: Sprinkle rolls lightly with water; wrap tightly in foil.
11. Heat in 350F.
12. oven while heating frankfurters.
13. In large saucepan, bring 1 quart water to boiling.
14. Add frankfurters.
15. Cover, and turn heat very low; heat 5 to 8 minutes.
16. Meanwhile, in small saucepan, heat Chili Sauce.
17. To Serve: Fill each warm roll with frankfurter; top with Chili Sauce.
18. Pass onion, pickle relish, catsup and mustard.
19. Makes 6 servings.

frankfurter rolls, frankfurters, chili sauce, onion, pickle relish, hot sauerkraut, catsup, ground chuck, onions, chili powder, dark red kidney beans, tomatoes, salt, pepper, garlic powder, sugar, catsup

Taken from www.foodgeeks.com/recipes/19841 (may not work)