American chilli dogs

Ingredients (feeds four)

  • A jar of hotdogs (you could use fresh sausages if you prefer but I like these hotdogs (feel free to judge!))
  • Hotdog buns (I normally serve one per person but if you’re extra hungry you may manage two!)
  • One onion (peeled and diced into small pieces)
  • 2 cloves of garlic (peeled and diced into small pieces)
  • 500g mince beef (pork or lamb mince would work well with this recipe too)
  • 3-5tsp chipotle paste depending upon your heat preference (I normally use 5)
  • 200g Demerara sugar
  • 150g tomato sauce (difficult to measure but just use a measuring jug and evenly squirt till the correct measurement)
  • 50ml light soy sauce
  • A splash of red wine
  • A splash of balsamic vinegar
  • Fresh or dried coriander to season
  • Salt and pepper to taste
  • Grated cheese (optional, chilli infused cheddar works great with these!)
  • Lettuce
  • Chips/salad/coleslaw to serve (optional)

Method

  • In a deep pan or wok, fry the chopped onion and garlic in some olive oil until the onion begins to soften.
  • Add the mince beef to the pan and fry until browned.
  • Add the tomato sauce, soy sauce, wine, vinegar, sugar and chipotle paste and bring to a simmer. Mix the chilli to ensure that all of the ingredients have combined.
  • Leave to simmer for twenty minutes.
  • If using fresh sausages now would be the time to cook these by either frying them in a pan or grilling them.
  • After the mixture has cooked season with salt and pepper and coriander.
  • If using jarred hotdog sausages cook according to instructions (I normally cook mine on the hob).
  • Assemble the hotdogs by putting a few leaves of lettuce in the hotdog bun, followed by your sausage of choice. Top with the chilli and add some grated cheese on top.
  • Serve with chips, would also be lovely alongside some coleslaw and a salad.
  • (I always have chilli left over when making this, I put mine in the fridge and have it the day after with nachos or a jacket potato)

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