Chilli dogs

A sub with 'the works' inspired by Adam's Portsmouth, New Hampshire visit.

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

For the Texas-style chilli

1 1/4 kg ground chuck steak
450 g spicy sausage, casings removed
3 onions, chopped
4 garlic cloves, minced
4 tbsps chilli powder
2 tbsps plain flour
1 tbsp sugar
1 tbsp dried oregano
1 tsp salt
2 (800 g) tins whole tomatoes, chopped
3 (450 g) tins kidney beans
4 hot dogs
4 hot dog buns
225 g grated cheddar
1) Using a Dutch oven, combine the minced chuck, 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.

2) Stir in the chilli powder, flour, sugar, oregano and 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.

3) Preheat a griddle. 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 griddle to warm them.

4) 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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