REDNECK CHILI DOGS

“I just have to say the first time I made this I thought I was going to have a mutiny, but then I dished it up on a hot stadium roll and I was the hero of the day! Who in their right mind does not like chili dogs, Coney dogs or just chili and dogs? Well I have a recipe that you can make in the morning, fish, and hunt or go for a good hike, and then come home to a dinner that rocks.” (Have some cold beer on hand) – Redneck Cooking Chef Dave

Ingredients:

1 lb hamburger (lean…really, we are eating chili dogs here!)
4 to 6 Frankfurters (Not hot dogs, or any of that turkey crap! 4 to 6 good old franks is the only way to go for this recipe)
1 lb kidney beans
6 tbsp of Extra Virgin Olive Oil
2 cups chopped onion (Walla Walla sweet if possible)
1 cup cheddar cheese
½ cup sliced okra to ¼ inch
2 tbsp coarsely chopped garlic
1, 16 to 20 oz can crushed tomatoes
2 tbsp tomato paste
3 tbsp chili powder
2 tbsp sugar
1 medium chopped bell pepper
Cayenne pepper (don’t be a sissy, give it 2 tbsp)
1 cup water

How to:

Soak the beans overnight.

Saute hamburger in the olive oil until it is about half cooked. Add the onions, okra, garlic and bell pepper. Don’t overcook. 10 minutes is the max.
You will need a large slow cooker. Place the mixture in the slow cooker with the tomato paste, crushed tomatoes, chili powder, the water and soaked beans. Cook on low for 4 hours. Add the frankfurters and push them down in the chili.

When the frankfurters split and open up they are done.

Pre-heat broiler on high. Open the stadium rolls and lightly spread softened butter on them with a very light dusting of garlic salt. Place rolls on a cookie sheet and watch them in the oven window because they will go from golden brown to black in about 10 seconds and you’ll need to get them out of there.
Take the rolls out of the oven. Remove franks with tongs, place on buns and pour chili over them. Add the cheddar and you have fantastic redneck chili dogs.