1 package half-smokes or other smokey hot dogs (6)
1 can beer (12 oz.)
1 can Texas Pete Chili Sauce (10 oz
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon Frank's RedHot Louisiana Hot Sauce
6 hot dog buns -- toasted
1 medium onion -- finely chopped
Prick half-smokes or hot dogs in 2-3 places and steep in beer over low heat about 15-20 minutes. Meanwhile, combine chili sauce, chili powder, cumin and hot sauce in a small saucepan; heat over low heat until heated through. Place hot dogs on buns and serve with chili sauce and chopped onions. To toast the buns, spray inside lightly with butter-flavored PAM and place under broiler 2-3 minutes until just lightly browned and toasty.