Coney Island Hot Dogs

by olga

Servings: 6 servings

INGREDIENTS

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


CHILI SAUCE:


1 lb. ground chuck
2 medium onions, chopped
1 1/2 to 2 Tablespoons chili powder
2 cans (1-lb) dark red kidney beans
1 can (1-lb, 12 oz.) whole tomatoes, undrained
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon sugar
1/4 cup catsup

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.

CHEF COMMENTS

Hot dogs served with a delicious chili sauce.

McCalls Cookery

Tagged: hotdogs, maincourses, sandwiches add tags

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