Chili dogs

• servings: 6 servings
• total time: 3 hours 50 minutes

Ingredients

3 tsp smoked paprika (sub plain paprika)

3 tsp cumin powder

1 tsp cayenne pepper (, adjust to taste)

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

1 1/2 tsp oregano

1/2 tsp mustard powder

1/2 tsp black pepper

1 tbsp olive oil

2 garlic cloves (, finely minced)

1/2 onion (, finely chopped)

1/2 red capsicum / bell pepper (, finely chopped)

500 g/1 lb ground beef / beef mince

1 tbsp tomato paste

400g / 14 oz canned crushed tomato

2 beef cubes (I like Oxo, easy to crumble, Note 2)

1 1/2 cups water

3/4 tsp cooking/kosher salt (, plus more to taste)

6 good smoked sausages (kransky, bratwurst, half-smoke or hot dogs of choice, Note 3)

6 hot dog buns

1/2 white onion (, finely chopped)

Yellow mustard (I use Heinz American mustard)

2 cups Colby or Monterey Jack (, shredded, or other cheese of choice)

Plain crinkle cut potato chips (, optional side for serving, traditional!)

Directions

Chili sauce:

Sauté aromatics - Heat oil over medium high in a heavy based pot. Cook the onion, garlic and capsicum for 3 minutes.

Brown beef - Add beef and cook, breaking it up as you go, until you no longer see raw meat. Add tomato paste and stir for 1 minute.

Sauce - Add the spices, tomato, water, crumbled beef cube and salt. Stir well.

Slow cook 3 hours - Bring the chili to a simmer then turn down to low, on a small burner. Put the lid partially on (to allow for sauce reduction). Simmer for 3 hours on low (goal: small bubble every now and then), stirring just to ensure the base doesn’t catch. OR put it in a 160°C/325°F oven for 3 hours (lid partially cracked).

Slow cooker (Note 4) - Reduce water to 3/4 cup. After chili comes to a simmer on the stove, transfer everything to a slow cooker then cook on low for 6 to 8 hours on low.

Thicken sauce - Remove 1 1/2 cups of the chili into a container so the head of a stick blender will be submerged under the chili. Then blitz until smooth (~ 15 seconds). Add the pureed sauce back in the pot and stir well.

Sauce goal - As you stir, the remaining beef bits should become quite fine (rather than bolognese type chunks) because the beef is so tender. If the beef bits are not as small as desired, use a potato masher in the pot - it won't take long. The chili sauce should be a thick sauce that mounds up a bit when you scoop it, not runny. (Note 5) Keep sauce warm.

Optional rest overnight - Allow the sauce to cool then refrigerate overnight. As with most slow-cooked stewy things, the flavour improves! Reheat on the stove before proceeding.

Chili dogs:

Preheat oven to 180°C/350°F (160°C fan).

Grill/pan-fry - Preheat a pan with 1/2 tbsp oil (or the BBQ) on medium / medium high. Brown the stages all over until they are heated through (they are already cooked inside, it's just about heating/colour).

Assemble - Place hot dog buns on a tray. Stuff with a sausage, top with a squiggle of mustard and a sprinkle of onion. Spoon over a generous amount of warm chili sauce, top with cheese.

Bake for 7 to 10 minutes or until the cheese is melted. Serve immediately. Traditionally with a mound of plain crinkle cut potato chips and an ice cold beer!

Nutrition

• Calories: 761 kcal
• Total Fat: 52 g
• Saturated Fat: 21 g
• Unsaturated Fat: 27 g
• Trans Fat: 1 g
• Cholesterol: 142 mg
• Sodium: 1458 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 39 g