Coney Island Hot Dogs

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 6 hot dog buns
• 6 frankfurters
• chopped onion
• pickle relish or hot sauerkraut
• catsup, mustard
• 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

Recipe

• 1 for the chili sauce: in large kettle, over medium heat, sauté 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 350°f 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.