Chili dogs

A snap-skinned sausage topped with a thick, dark, and spicy meat sauce. Melted cheddar adds richness and bind over a soft bun.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 872
• Protein: 55 g
• Carbs: 36 g
• Fat: 54 g

Ingredients

• 500 g Ground beef 15% fat ( fresh )
• 4 piece Frankfurter sausage ( whole )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( pressed )
• 100 g Cheddar cheese ( grated )
• 250 ml Tomato juice
• 2 tbsp Tomato caviar
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 tsp Hot pepper en poudre
• 1 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 200 g Broa de Milho (Portuguese cornbread) ( split open )
• 1 tbsp Tomato paste

Instructions

1. Searing the meat

   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. Aromatic base and spices

   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. Simmering the chili

   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. Cooking the sausages

   Poach the frankfurters in simmering water for 5 minutes. They should be hot to the core and firm.

5. Assembly and finishing

   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.

Chef's tips

• 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.

Storage

The chili keeps for 3 days in the fridge in an airtight container. Buns and sausages should be prepared just before serving.