Chilli dogs

Ingredients

6 hot dogs

6 hot dog buns, split

100g sour cream

Pickles (optional), thinly sliced, to serve

Chilli

2 tablespoons olive oil, plus extra, to brush

500g minced beef

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 onion, finely chopped

2 cloves garlic, finely chopped

2 tablespoons tomato paste

1 red bird’s-eye chilli, seeded, finely chopped

400g can chopped tomatoes

Method

Step 1

To make chilli, heat oil in a saucepan over medium heat. Add beef and cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add spices, onion and garlic, and cook, stirring, for 5 minutes or until onion starts to soften. Add tomato paste and chilli, and stir for 1 minute. Add tomatoes and cook, stirring occasionally, for 45 minutes or until sauce is thickened. Season with salt.

Step 2

Preheat a chargrill pan over medium heat. Split hot dogs lengthwise, not quite cutting all the way through, then brush cut surface lightly with extra oil. Cook for 3 minutes each side or until charred and warmed through.

Step 3

Place hot dogs in buns. Spoon over chilli, sour cream and pickles, if using.

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