Coney Island Hot Dogs - cooking recipe

Ingredients

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

Preparation

FOR THE CHILI SAUCE: In large kettle, over medium heat, saute 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\u00b0F 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.
McCalls Cookery.