Chilli dogs with pickled jalapeño and coriander

AT A GLANCE

  • Serves 6 people

It's double the fun here with grilled dogs and a good whack of chilli. Don't skimp on the toppings - they're a highlight.

  • 40 ml olive oil, plus extra for brushing
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 300 gm coarsely minced beef
  • 1 chipotle chilli in adobo
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp smoked paprika
  • ½ tsp dried oregano
  • 200 gm canned tomato polpa
  • 6 smoked sausages, such as kransky
  • 6 hotdog rolls, split lengthways
  • 60 gm finely grated vintage cheddar
  • Sliced pickled jalapeños, sour cream and coriander, to serve
01   Heat oil in a frying pan over medium heat, add onion and garlic, and sauté until starting to soften (2-3 minutes). Add beef, chipotle chilli, spices and oregano and sauté until beef browns (3-4 minutes). Add tomato polpa and 100ml water, reduce heat to low, season to taste and simmer until thickened (8-10 minutes).
02   Meanwhile, heat a char-grill pan or barbecue to medium heat, brush sausages with oil, then grill, turning occasionally, until hot and browned (5-6 minutes). Split buns and grill cut sides until toasted (1 minute). Fill buns with sausage and chilli, top with cheddar, jalapeños, sour cream and coriander, season to taste and serve.
NoteChipotle chillies in adobo are available from select grocers and delicatessens.

Topics:

BEEF, BREAD, SAUSAGES

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2017

Apr 2017

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