2 (16 oz.) jumbo franks, cut in 1-inch pieces
2 tbsp. chili powder
2 tbsp. paprika
1 tsp. garlic salt
1 (8 oz.) can tomato sauce
2 med. onions
2 tbsp. cooking oil
2 tsp. salt
1 tbsp. sugar
1/4 c. butter
1/2 tsp. ground red pepper
1 c. vegetable juice
1 (12 oz.) pkg. vermicelli

Boil water, add 2 tablespoons of cooking oil, add salt to taste. Bring to a boil, add vermicelli and cook until done. Drain, run cold water over vermicelli, set aside. In a large pot combine butter, chili powder, garlic salt, red pepper, tomato sauce, vegetable juice, chopped onion and bell pepper, paprika, sugar, and salt. Cook 10 minutes on medium-high heat. Add jumbo franks, cook 20 minutes then add vermicelli. Cook for 10 minutes on medium heat.