The Mexican chilli
In a heavy based pot heat 2 tbsp oil. Fry the chopped onion until soft for about 3 to 5 minutes. Add the garlic and fry until fragrant.
Add the turmeric, cayenne chilli, chilli flakes and fresh chillies. Stir fry for 30 seconds and remove the mixture from the pot. Set aside.
In the same pot break in the beef and pork mince. Fry until well browned all over for about 10 minutes.
When the meat is well browned add back the onion mixture, stir well, season with salt and pour in half the wine. Scrape the bottom of the pot to release any bits that are stuck to the bottom of the pot.
Add more wine if needed.
Add the tomato paste and sauce; mix well and put the lid onto the pot. Cook the meat for 30 minutes, stirring occasionally, before adding the beef stock and a little water if needed. Add the dried oregano and black pepper, stir well.
Turn down the heat to a simmer and place the lid back onto the pot and let the chilli cook for 2 hours, stirring occasionally.
After 2 hours, pour in the onion soup powder and mix well. Add water if needed but don’t make the mixture too watery.
Taste and season if necessary.The hot dogs
Cut the rolls lengthways but not all the way through.
In a pan heat 1 teaspoon butter and fry the frankfurters cut side down until they turn brown and curl up slightly. Add more butter as necessary.
Remove the franks and set aside on kitchen paper.
In the same pan toast the rolls adding a little butter if necessary.Assemble
On each roll smear roughly 1 teaspoon Dijon mustard. Add a frank, top with the chilli and grated cheese.
Finish off with tomato sauce, siracha or any chilli sauce of your choice and lots of serviettes.Recipe reprinted with permission of Damian Ettisch from Fetty's streetfood.