Grill up some 4th of July fav★rites

It wouldn’t be a July 4th celebration without burgers and franks! And these delicious new variations will make your barbecue even more tempting!

CHILI 1 Tbs. extravirgin olive oil

8 oz. ground chuck (80% lean)

1 small onion, finely chopped

1 can (15 oz.) diced tomatoes in juice

1 cup tomato juice

1 1/2 tsp. ground cumin

1 tsp. ancho chile powder

1 tsp. dried oregano

1/2 tsp. hot l pepper sauce, or to taste

1/4 tsp. kosher salt

1/4 tsp. freshly ground pepper

1 can (15 oz.) red kidney beans, drained

HOT DOGS 8 all-beef hot dogs

8 hot dog buns, split

1 cup grated Cheddar cheese

1 cup corn chips, crumbled

l In medium skillet over mediumhigh heat, warm oil. Add ground chuck and onion; sauté 4-6 minutes, stirring occasionally and breaking up meat with spoon. Stir in tomatoes, tomato juice, cumin, chile powder, oregano, hot pepper sauce, salt and pepper; bring to simmer. Simmer over medium heat, partially covered, until very thick, about 20 minutes, stirring occasionally to keep mixture from scorching. Stir in beans; cook 10 minutes. Remove from heat; set aside for up to 30 minutes; rewarm before serving.

Prepare grill for direct cooking over medium heat (350°F to 450°F). l Cut a few shallow slashes in each hot dog; grill over direct medium heat, with lid closed, until hot all the way to center, 4-5 minutes, turning occasionally. During last 30 seconds to 1 minute of grilling time, toast buns, cut side down, over direct heat. Place each hot dog in a bun; top with warm chili, cheese and corn chips.

Servings: 8. Cals.: 542. Protein: 23 g. Fat: 31 g. (13 g. saturated). Trans fat: 1 g. Chol.: 68 mg. Carbs.: 41 g. Sodium: 1,226 mg. Fiber: 4 g. Sugar: 8 g. Kitchen time: 1 hour, 10 minutes. Total time: 1 hour, 40 minutes + grill prep time.

Servings: 6. Cals.: 520. Protein: 25 g. Fat: 27 g. (11 g. saturated). Chol.: 75 mg. Carbs.: 41 g. Sodium: 1,480 mg. Fiber: 3 g. Sugar: 11 g. Kitchen time: 30 minutes. Total time: 1 hour + grill prep time.