Slow-Cooked Chili Dog with Caramelized Onions

Method

1. Prepare spicy chili sauce by simmering 1 cup kidney beans, 1 cup diced tomatoes, 1/2 cup chopped onions, 1/4 cup chili powder, 1 tsp cumin, and 1 tsp garlic powder over medium heat for 20 minutes
2. Caramelize onions by sautéing 1 cup sliced onions in 2 tbsp butter over low heat for 20-25 minutes, stirring occasionally, until golden brown
3. Cook hot dogs in boiling water for 5 minutes
4. Toast hot dog buns
5. Spread mustard and ketchup on buns
6. Add hot dogs, chili sauce, caramelized onions, lettuce, and pickles
7. Serve warm
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.