Chilli Dogs
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.