Chili dogs

Name: Chili dogs
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 6 servings
Cuisine: Indonesian
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 g arlic 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; 400 g / 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 g ood 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!))

Recipe video above. A pan-fried or BBQ sausage smothered in chili sauce in a hot dog bun. Cracker of a recipe for summer BBQ's, gatherings with friends and game-day! My chili sauce is a copy-cat of the famous Ben's Chili Bowl half-smoke chili dogs in Washington DC. Love how their boldly spic

⏱️ 230 min 🔪 Prep: 20 min 🔥 Cook: 210 min 📊 Hard ⭐ 5.0 (26) 👁️ 5 views

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Foto: RecipeTin Eats

Ingredients

6 servings

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 g arlic 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
400 g / 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 g ood 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!))

Steps

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.
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 Facts (per serving)

761 kkal

Protein 39g (31%)

Carbs 34g (27%)

Fat 52g (42%)

Macronutrients

Calories76138% DV

Protein39g78% DV

Carbs34g11% DV

Fat52g80% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $0.47

Per Serving $0.08/serving

🏠 Save ~$0.93 compared to buying!

📋 Price Breakdown (33% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
smoked paprika	3 tsp	$2.50/kg	$0.04
cumin powder	3 tsp	$4.38/kg	$0.07
cayenne pepper	1 tsp	-	-
garlic powder	0.5 tsp	$0.50/100g	$0.01
onion powder	0.5 tsp	$0.50/100g	$0.01
oregano	0.5 tsp	-	-
mustard powder	0.5 tsp	$0.50/100g	$0.01
black pepper	0.5 tsp	-	-
olive oil	1 tbsp	-	-
arlic cloves	2 g	-	-
onion	0.5	-	-
red capsicum / bell pepper	0.5	-	-
/1 lb ground beef / beef mince	500 g	-	-
tomato paste	1 tbsp	$0.75/kg	$0.01
/ 14 oz canned crushed tomato	400 g	$0.75/kg	$0.30
beef cubes	2	-	-
water	0.5 cups	-	-
cooking/kosher salt	0.75 tsp	-	-
ood smoked sausages	6 g	$0.94/350ml	$0.01
hot dog buns	6	-	-
white onion	0.5	-	-
Yellow mustard	-	-	-
Colby or Monterey Jack	2 cups	-	-
Plain crinkle cut potato chips	-	-	-