DINGLEWOOD PHARMACY CHILI DOG WITH DILL PICKLE CHIPS

DINGLEWOOD PHARMACY CHILI DOG WITH DILL PICKLE CHIPS
(Serves 8 / Prep Time 25-30 Minutes)      

Ingredients:                                                                                                                                                                                                
- 1 Jar of Bramble's Dill Pickle Chips
- 8 Hot dog buns                     
- 1 Tbsp. olive oil
- 1 Small onion, finely chopped
- 2 Cloves garlic, minced
- 1 Can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1/4 Cup tomato paste
- 1 Tbsp. chili powder
- 1 Tsp. ground cumin
- 1 Tsp. paprika
- 1/2 Tsp. dried oregano
- Salt and pepper to taste
- 1 Cup shredded cheddar cheese                                            
     
                                
Instructions:

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
                                              
2. Add the drained kidney beans, diced tomatoes, tomato paste, chili powder, cumin, paprika, dried oregano, salt, and pepper to the skillet. Stir well to combine.

3. Bring the chili mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
                                              
4. While the chili is simmering, grill or heat the hot dog sausages according to your preference until they are cooked through and nicely browned.
                                              
5. To assemble the chili cheese dogs, place each grilled sausage into a hot dog bun. Spoon a generous amount of the chili mixture over each sausage along with cheese, and of course Bramble's Dill Pickle Chips!!