Chili dogs
Ingredients
- 500 gGround beef 15% fat (fresh)
- 4 pcFrankfurter sausage (whole)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (pressed)
- 100 gCheddar cheese (grated)
- 250 mlTomato juice
- 2 tbspTomato caviar
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 tspHot pepper en poudre
- 1 tbspSunflower oil
- 1 pinchGray sea salt
- 200 gBroa de Milho (Portuguese cornbread) (split open)
- 1 tbspTomato paste
Method
A snap-skinned sausage topped with a thick, dark, and spicy meat sauce. Melted cheddar adds richness and bind over a soft bun.
- 1
In a skillet with oil, brown the ground beef over high heat. The meat should brown and stick slightly to the bottom to develop the cooking juices.
- 2
Add the chopped onion and garlic. Sauté until translucent. Pour in the cumin, smoked paprika, and chili powder. The smell of the toasted spices should fill the kitchen.
- 3
Stir in the tomato paste, tomato caviar, and tomato juice. Let reduce over low heat. The sauce should thicken until it coats the spoon, without being liquid.
- 4
Poach the frankfurters in simmering water for 5 minutes. They should be hot to the core and firm.
- 5
Open the hot dog buns, place the sausage, cover generously with hot chili, and sprinkle with shredded cheddar. The cheese should start to melt immediately upon contact with the meat.
Frequently asked questions
How do you get this dish right?
- If the sauce is too thin, increase the heat at the end of cooking to evaporate residual water.
- Toast the inside of the buns with a bit of butter to prevent them from getting soggy too quickly from the chili.
How long does this dish keep?
The chili keeps for 3 days in the fridge in an airtight container. Buns and sausages should be prepared just before serving.
