Ingredients

2   28-ounce cans whole tomatoes, chopped
1 teaspoon salt
1 tablespoon sugar
1 tablespoon dried oregano
2 tablespoon all-purpose flour
1/4 cup Paula Deen’s Southern Chili Spice
4   garlic cloves, minced
3   onions, chopped
1 lb hot bulk sausage
3 lb ground chuck
4   hot dog buns
4   hot dogs
3   16-ounce cans kidney beans
1 cup grated Cheddar cheese

Directions

Using a Dutch oven, combine the ground chuck, sausage, onions, and garlic. Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks. Drain the pan drippings. Stir in the chili powder, flour, sugar, oregano, salt, and stir well. Cover pot and simmer for 1 hour, stirring occasionally. Add the tomatoes and beans, and simmer for another 20 minutes. Preheat a grill. Grill hot dogs until done, approximately 5 minutes. Place the buns on the grill to warm them. Place hot dogs in the bun. Put the hotdog on the plate with split side facing to the side. Smash the hotdog until flat with your hand and ladle chili on top. Top with cheddar cheese.

Recipe Courtesy of Paula Deen