Infused Barbecue Bean Chili Dogs

INGREDIENTS:

For The Chili:

• 1 cup infused barbecue sauce (see 41cBlog for recipe)
• 1 15-ounce can of kidney beans, drained and rinsed
• 1 15-ounce can of black beans, drained and rinsed
• 2 tablespoons chili seasoning mix
• 1 tablespoon packed light brown sugar
• 1 tablespoon yellow mustard

For The Hot Dogs:

• 8 all-beef hot dogs
• 8 hot dog buns
• 1/2 medium white onion, chopped

INSTRUCTIONS:

1. Make the chili: In a large saucepan over medium-low heat, stir together the infused barbecue sauce, kidney beans, black beans, chili seasoning, brown sugar, and mustard. Bring to a boil, reduce the heat, and simmer for 10 to 12 minutes, stirring occasionally.
2. Meanwhile, make the hot dogs: Set up a grill or preheat a grill pan over medium heat. When ready to start cooking, brush the grates with vegetable oil. Place the hot dogs on the hot oiled grill and cook, turning occasionally, for 10 minutes or until heated through. Toast the buns on the grill, if desired. Put the hot dogs in the buns and top with the chili. Serve hot topped with the chopped onion.

Related posts:

Mini Corn Dogs With Infused Dijon Mustard Big Ole Tex-Mex Burrito Omelet BBQ Chicken Pizza