1 lb. franks
1/2 c. chopped onion
1/4 tsp. chili powder
2 tbsp. shortening
1 can tomato soup
1/2 c. water

Make cuts in franks at 1 inch intervals; brown in shortening. Add chopped onions and chili powder. Cook until onions are tender. Stir in soup and water. Simmer for a few minutes, stirring occasionally. If desired, add pickle relish to mixture. Makes 4 to 6 servings.