1 cup barbeque sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons chili seasoning
1 tablespoon packed brown sugar
1 tablespoon yellow mustard
4 all-beef hot dogs
4 hot dog buns
1/2 medium onion, chopped, for serving
In a large saucepan over low heat stir together the barbeque sauce, beans, chili seasoning, brown sugar, and mustard. Bring to a boil and reduce heat to a simmer and cook for 10 to 12 minutes, stirring occasionally.
Meanwhile, set up grill or indoor grill pan for direct cooking over medium heat. When ready to start cooking oil the grate. Place hot dogs on the hot, oiled grill. Cook for 10 minutes or until heated through, turning occasionally. Toast buns on grill, if desired. Place hot dogs in buns and top with chili. Serve hot with chopped white onions. (Reserve leftover chili for Round 2 Quesadilla recipe)
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.