Chilli Dogs
Photography by Josh Griggs.
An American classic, the chilli dog is a hot frankfurter in a warm bun, smothered in beef chilli and topped with sour cream, cheese and pickles. What’s not to love about these babies?
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 onion, finely chopped
500 grams beef mince
2 cloves garlic, crushed
1 tablespoon Mexican spice mix (I used Tío Pablo Mexican Chilpotle de Plata)
sea salt
1 cup crushed tinned tomatoes
To serve
4 long hotdog rolls, warmed in the oven
4 long frankfurters, heated according to the packet instructions
sour cream; grated cheddar cheese; sliced zucchini pickles; and chilli powder
METHOD
Heat the oil in a large sauté pan, add the onion and cook for 5 minutes. Increase the heat to high and add the mince, garlic
and spice mix and season generously with salt. Cook for 5 minutes, breaking up the meat with a large fork. Add the tomatoes and continue to cook over a high heat, stirring often, for 10 minutes until thick and reduced.
To serve:Split the buns then spread with sour cream. Place a frankfurter in each bun and spoon over the chilli. Top with more sour cream, cheese and pickles then a pinch of chilli powder.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!