Name: Chilli dogs with pickled jalapeño and coriander
Yield: 6
Ingredients: 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

Chilli dogs with pickled jalapeño and coriander

Chilli dogs with pickled jalapeño and coriander recipe - Heat oil in a frying pan over medium heat, add onion and garlic, and sauté until starting to soften (2-3 minutes).

Serves 6

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.

Ingredients

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

Method

Main

1.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).

2.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.