Ingredients:
- 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
Directions:
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.