Bonfire Chilli Dogs

Equipment

Tower 5 litre digital multi-cooker

Ingredients

• 600g lean minced beef
• 4 hot dog buns
• 4 hot dog sausages
• 1 medium onion (diced)
• 2 cloves garlic (crushed)
• 1 tspn. chilli powder
• 1 tspn. ground cumin
• 1 tbsp. caster sugar
• 1 tspn. dried oregano
• Salt and fresh ground pepper to taste
• 200g spicy sausage (deskinned and pulled apart)
• 1 x 400g tin chopped tomatoes
• 1 x 450g tin red kidney beans
• 150mls beef stock (fresh, cube or paste)
• 2 tbsp. rapeseed oil
• 200g grated cheddar (optional)

Preparation

• Peel and dice onion
• Crush garlic
• Grate cheese

Method

• Turn multi-cooker on to fry and heat up
• Add oil to cooker and then the beef mince, pulled apart sausages, onions and garlic
• Cook for approximately 5-6 minutes until the meat is nicely coloured
• Stir in the chilli powder, sugar, oregano and beef and stir well, then cover pot and cook for around 25 minutes while stirring occasionally
• Then add the tomatoes and beans and simmer for another 20 minutes with the lid off- again stirring occasionally
• The sauce should have reduced and thickened slightly. Check the seasoning and season to taste
• Whilst the chilli has been cooking, heat the hot dogs in a pan of water on the stove top and gently warm the hot dog rolls in a low oven for a few minutes
• To serve, split the buns length ways, add the hot dog sausages and then smother with the chilli sauce
• Finally, add the cheese if desired and melt slightly under the grill or with a blow torch