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1
Make the chili: In a large saucepan over medium-low heat, stir together the barbecue sauce, kidney beans, black beans, chili seasoning, brown sugar and mustard.
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2
Bring to a boil, then reduce the heat and simmer for 10 to 12 minutes, stirring occasionally.
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3
Meanwhile, make the hot dogs: Set up a grill or preheat a grill pan over medium heat.
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4
When ready to start cooking, brush the grates with vegetable oil.
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5
Place the hot dogs on the hot oiled grill and cook, turning occasionally, for 10 minutes or until heated through.
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6
Toast the buns on the grill, if desired.
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7
Put the hot dogs in the buns and top with the chili.
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8
Serve hot topped with the chopped onion.
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9
Photograph by Kang Kim
