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Chilli Dogs

  • Preparation Time10 mins
  • Cooking Time65 mins
  • Serves4
  • DifficultyEasy

For the Texas-style chili

1kg braising steak mince
450g sausage meat
3 onions, chopped
4 garlic cloves, minced
25g chilli powder
2 tbsps plain flour
1 tbsp sugar
1 tbsp dried oregano
1 tsp salt
2 (790g) tin whole tomatoes, chopped
3 (450g) tins kidney beans
4 hot dogs
1) Using a Dutch oven, combine the braising steak mince, sausage, onions, and garlic. Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks. Drain the pan drippings. Stir in the chilli powder, flour, sugar, oregano, salt, and stir well. Cover pot and simmer for 30 minutes, stirring occasionally. Add the tomatoes and beans, and simmer for another 20 to 30 minutes.

2) Preheat the barbecue.

3) Butterfly, or gently slice hot dogs lengthwise, making sure not to cut all the way through. Griddle butterflied hot dogs until done, approximately 5 minutes. Place the buns on the grill to warm them. Place hot dogs in the bun. Put the hot dog on the plate with split side facing up. Ladle chilli over and top with cheese.

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