Hot dog chili and chili dog

Process about a pound of hot dogs into a pebbly paste like ground beef.

Saute in batches until most of the fat renders and it caramelises; drain off most of the fat.

Add finely chopped onion and red and green bell peppers; saute about five minutes until soft.

Toast 2 to 3 tbsp chili powder, 1 tsp each garlic and onion powder, a little cayenne and a lot of brown sugar; season with pepper; add a squirt of ketchup, about half a cup of chicken or beef stock and a can of drained red kidney beans.

Simmer 20 to 30 minutes until thick and the beans are soft, adjusting with blackstrap molasses; skim off fat if it was not drained.

Spoon onto a hot dog and top with grated cheddar and chopped white onion.