Chilli cheese dogs

Recipe from: 1 July 2014
recipes hot dogs chilli mexican

Ingredients 24
Servings 6
Time 00:35

Ingredients

  • 2
    Tbs
    vegetable or canola oil
  • 1
    medium onion - finely chopped
  • 2
    cloves garlic - finely chopped
  • 1
    tsp
    turmeric powder
  • 1
    tsp
    cayenne chilli powder
  • 1
    tsp
    chilli flakes (optional)
  • 2
    red chillies (optional)
  • 300
    g
    beef mince
  • 200
    g
    pork mince
  • 1
    tsp
    salt
  • 150
    ml
    red wine
  • 50
    g
    tomato paste
  • 3
    Tbs
    tomato sauce
  • 1
    beef stock cube
  • 100
    ml
    water (if needed)
  • 2
    Tbs
    dried oregano
  • 1
    Tbs
    cracked black pepper
  • 1
    packet brown onion soup
  • 6
    soft hot dog rolls
  • 2
    Tbs
    butter
  • 6
    frankfurters, sliced in half lengthways but not all the way through
  • 2
    Tbs
    Dijon mustard
  • 200
    g
    grated cheddar cheese
  • 100
    g
    grated mozzarella cheese
 

Method

03:10
 
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.


 

Read more on: chilli  |  recipes
 

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