- 1 pound roll sausage
- 3 to 4 tsp Bickford Chili Flavor
- 1 rounded tsp ground cumin
- ¾ tsp Bickford Garlic Flavor
- 1 can (15 oz.) tomato sauce
- 1 can (15 oz.) light red kidney beans (including liquid)
- ¾ cup water
Brown and crumble sausage in large skillet and cook until tender and sausage is no longer pink. Carefully drain off excess drippings. Add all remaining ingredients and simmer 30-45 minutes. Top cooked hot dog with Chili and enjoy! Refrigerate leftovers.