Prepare the canned beans and tomatoes and the seasoning mix.
Prepare the ground beef.
Brown the meat until crumbly.
Drain off the oil in a colander.
Open the can of red kidney beans into a colander, and rinse the beans off quickly.
Put the browned ground beef in a deep pot. Add the rinsed beans and the packet of seasoning mix.
Open the can of tomatoes, and add them to the pan while crushing the tomatoes.
Add water and start heating the pot.
Turn the heat down when the pot comes to a boil.
Simmer over low heat for 10-15 minutes while mixing well.
Transfer to serving plated when it's done, and let it cool down a bit.
Prepare the hot dog buns. Boil or grill the hot dogs.
Sandwich the hot dogs in the buns, add some of the chili and it's done.
This recipe makes a lot of chili, so divide up the leftovers and freeze.
To defrost, microwave for about a minute in the ziplock bag, empty out onto a plate and crumble the meat (It's not completely defrosted).
Add lots of easy melt cheese (you can also freeze the cheese in batches).
Microwave for another 2 minutes or so. When the cheese has melted, mix it in well. It's great eaten just as is!
If you lightly toast a slice of sandwich bread and top it with lots of chili con carne, you'll have a very filling snack.
I use the chili con carne for chicken enchiladas. See Recipe ID: 1970973.
Story Behind this Recipe
I made this for a party when I needed one more quick and easy, tasty dish to serve. We love Tex-Mex, so this is a favorite in our house.
If you make a big pot full of chili con carne, divide it up and freeze. You can defrost it in the microwave and pack it in bentos, and it's also great for a snack. You can use the chili con carne for chicken enchiladas too (Recipe ID: 1970973).