Coney Island Hot Dogs

We use Wolf Brand® Chili for this recipe, but your favorite chili, canned or otherwise, will work fine.

Don't try to pick these hot dogs up to eat them! Use a fork!

8 beef franks
16 oz. chili
1 large onion, chopped
2 to 3 cups cheddar cheese, grated
8 hot dog buns
mayonnaise or mustard

Spread mayonnaise or mustard on the buns and place them in a large rectangular pyrex casserole dish.

Boil the franks in a pot of water for 2-3 minutes. Remove from the water and place each frank in a bun. Warm up the chili in a pot on the stove top.

Top each hot dog liberally with chili - use the entire 16 ounces of chili. Then spread the chopped onion on top of the hot dogs, and finally top with shredded cheese. Bake in the oven at 350 degrees for 15 or 20 minutes until the cheese is melted. Remove from the casserole dish with a spatula and serve on dinner plates with forks.

Wrap left over dogs individually in plastic wrap and refrigerate. They are just as good the next day warmed up in the microwave.

Thanks to Bill R. for the photo!