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
