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Hot Dog Chili
2 tbs olive oil
8 nitrate-free lean beef hot dogs or chicken or turkey hot dogs
1 medium onion, diced
28-oz can crushed tomatoes
2 14-oz cans mild chili beans (not drained)
1/2 cup ketchup
1/4 cup yellow mustard
1/4 cup relish
4-oz chopped green chilies (optional)
1 tbs chili powder
kosher salt and pepper to taste
chopped onions and shredded cheddar cheese for garnish
Heat olive oil in a large, heavy saucepan or Dutch oven over medium-high heat. Meanwhile, slice hot dogs into 1/2-inch pieces. Add hot dogs and onions to the oil. Cook, stirring occasionally, until hot dogs are browned, about 5 minutes. Add remaining ingredients. Reduce heat to medium-low. Let chili simmer 5-10 minutes, until flavors meld. Taste and adjust seasonings.
Serve hot, topped with chopped onions and shredded cheddar cheese.
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