8 frankfurters, thinly sliced
2 1/2 c. chopped onion
1 tbsp. salad oil
1 tsp. chili powder
3 (8 oz.) cans tomato sauce
1 (1 lb.) can red kidney beans
1/4 tsp. salt
2 pkg. refrigerator biscuits
1 c. chili sauce
1 c. grated Cheddar cheese

Saute frankfurters and 1/2 cup onion in oil in skillet, until onion is soft. Stir in chili powder, 1 can tomato sauce, beans and salt. Simmer for 15 minutes.

Separate biscuits, roll each to 5 inch rounds on lightly floured board. Fry biscuits over low heat for 2 minutes or until tops are bubbly and undersides flecked with brown. Turn fry for about 2 minutes longer.

Spread biscuits with frankfurters filling roll up. Place seam side down in double row in greased 13 x 9 x 2 inch baking pan.