Fully Loaded Potato Dog

Directions

1. Chili

   Divide 7 5/8 oz. USDA salsa, 15 1/3 oz. canned
   USDA red kidney beans, 15 1/3 oz. USDA canned
   pinto beans and 7 5/8 oz. USDA canned black
   beans evenly between 2 (4-in.) hotel pans.
   Combine 1 Tbsp. + 3/8 tsp. paprika, 1 5/8 tsp.
   chili powder, 1/8 oz. granulated onion, 1/8 oz.
   granulated garlic and 1/8 oz. Meat First beef
   base low sodium and divide evenly between
   pans of beans. Stir to mix. Cover and cook
   at 350°, stirring every 20 to 30 minutes,
   until temperature reaches 165°. Keep hot
   until service.

   1. Prepare chili.
   2. Wash and dry potatoes. Place on sheet pans and
      bake at 350° until internal temperature reaches
      165°, about 1 hour.
   3. Lay out franks on baking sheet and roast at 350°
      until internal temperature reaches 165°.
   4. Arrange bacon slices on sheet pan and cook at
      350° until crisp.
   5. Arrange fries on sheet pan in single layer. Cook
      at 400° until crisp, about 15 to 20 minutes.
   6. Place cheese sauce in hotel pan and cook at
      300° until temperature reaches 165°.

   To Assemble: Slice potatoes lengthwise. Place one
   frank in center of potato. Portion 2 oz. chili over
   frank. Top with 2 oz. French fries, 1 oz. cheese sauce
   and strip of bacon.