Tower 5 litre digital multi-cooker



  • 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)



  • Peel and dice onion
  • Crush garlic
  • Grate cheese



  • 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