Frequent Simply Cookin’ contributor Maurice Paulk of Wood River shares this recipe that is just right for chilly fall days. This is a modern-day fast food version.

Chili-Dog Stew

3 tablespoons butter or margarine
1 medium onion, chopped
1 pound frankfurters, quartered
1 tablespoon regular all-purpose flour
11⁄2 teaspoon chili powder (or to taste)
1 teaspoon salt
2   15-ounce cans red kidney beans
1   16-ounce  can tomatoes
1   12-ounce can whole-kernel corn, drained

Heat butter or margarine in large kettle or Dutch oven, saute onion with frankfurters until lightly browned; blend in flour, chili powder and salt; Add beans, tomatoes and corn. Cover and simmer for 15 minutes.

Makes 6 servings.

Recipe courtesy: Maurice Paulk, Wood River