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3 Tbsp. butter
16 oz. hot dogs, quartered
1 Tbsp. all-purpose flour
1 1/2 tsp. chili powder
1 tsp. salt
30 oz. red kidney beans
16 oz. can of tomatoes
12 oz. can whole kernel corn,

In a large saucepan, medium heat, in hot butter cook hot
dogs until lightly browned. With a spoon, stir in flour, chili
powder and salt. Add beans, tomatoes and corn with the liquids
(except corn liquid). Cover and simmer 15 to 20 minutes.

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