Chorizo chilli dogs

Name: Chorizo chilli dogs
Prep time: 15 min
Cook time: 2 h 40 min
Total time: 2 h 55 min
Yield: 8
Ingredients: 8 frankfurter sausages; 8 hot dog rolls, split open; French's Classic Yellow Mustard, to serve; ½ onion, finely chopped; 28 g pack coriander, chopped

These classic hot dogs are topped with a flavourful, rich chilli made with beef mince, spicy chorizo and freshly chopped onions and coriander.

5 out of 5 stars(1) Rate this recipe

Serves8
CourseMain meal
Prepare15 mins
Cook2 hrs 40 mins
Total time2 hrs 55 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

8 frankfurter sausages
8 hot dog rolls, split open
French's Classic Yellow Mustard, to serve
½ onion, finely chopped
½ x 28g pack coriander, chopped

For the chorizo chilli

1 tbsp olive oil
120g cooking chorizo, diced
400g beef mince
2 onions, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp chilli flakes
2 tbsp tomato purée
400g can chopped tomatoes
500ml fresh beef or chicken stock, heated
1 ancho chilli
400g can kidney beans, drained

Method

For the chilli, heat the oil in a heavy-based casserole, add the chorizo and fry gently for 5 minutes, until crisp. Set a sieve over a bowl and tip in the chorizo; reserve the excess oil in the bowl.
Pour ½ the oil back into the pan, turn up the heat and add the beef. Fry for 5 minutes, until golden brown and starting to crisp, then tip into the sieve with the chorizo.
Pour the remaining chorizo oil into the pan, add the onion and fry for 10 minutes, until soft and caramelised. Add the garlic and spices and cook for 2 minutes. Add the tomato purée and fry for 2–3 minutes, then pour in the chopped tomatoes and hot stock; bring to a simmer. Return the chorizo and beef to the pan, drop in the ancho chilli and simmer gently for 1 hour 30 minutes, stirring occasionally. Add the beans and cook for a further 30 minutes. Remove from the heat; season.
Preheat the barbecue for direct grilling. Grill the sausages for 6–8 minutes, until heated through and lightly charred, turning regularly. Move them to one side of the grill, then lightly toast the cut side of the rolls.
To assemble, spread the insides of each roll with American mustard (such as French’s Classic Mustard) and sit a sausage on top. Spoon over some of the chilli and serve with plenty of chopped onion and coriander.