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 brushing1 onion, finely chopped2 garlic cloves, finely chopped300 gm coarsely minced beef1 chipotle chilli in adobo1 tbsp ground cumin1 tbsp ground coriander1 tbsp smoked paprika½ tsp dried oregano200 gm canned tomato polpa6smoked sausages, such as kransky6hotdog rolls, split lengthways60 gmfinely grated vintage cheddarSliced pickled jalapeños, sour cream and coriander, to serve
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).
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.