Waitrose and Partners
Chorizo chilli dogs

Chorizo chilli dogs

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, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


Typical values per serving when made using specific products in recipe


2,217kJ/ 531kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating