Enjoy these wholesome hot dogs that have been spiced up with some chili con carne!
Ingredients
3.5 OZ / 100 G onion
2 EA garlic
3 TBSP vegetable oil
10.5 OZ / 300 G mixed ground beef and pork
14 OZ / 400 G chopped tomatoes
2 TBSP tomatoes puree
1.5 TSP salt
0.25 TSP pepper
2 TSP sweet paprika powder
2.5 OZ / 75 G sweet corn
5.5 OZ / 150 G kidney beans
1 TSP ground cumin
3 DROPS tabasco
8 EA frankfurter sausage
8 EA hot dog rolls
3.5 OZ / 100 G monterey jack
Directions
Peel and halve the onions and garlic then put both ingredients in the mixing bowl. With measuring cup in place, chop for 8 seconds / speed 6. Use spatula to scrape down the inside of the mixing bowl.
Add half of the oil and remove the measuring cup. Sauté the mixture for 3 minutes.
Add half of the ground meat. Remove measuring cup and sauté again for 7 minutes. Remove the meat and set aside.
Add the remaining oil and ground meat to the empty mixing bowl. Remove the measuring cup and sauté for 7 minutes.
Add the meat mixture back into the mixing bowl. Add tomatoes and tomato purée. Season with salt, pepper and paprika powder. Cook the chili for 25 minutes / 212°F|100°C / speed 1 / reverse.
Rinse and drain sweetcorn and kidney beans. Add in the mixing bowl. Add cumin and tabasco. Add the sausages to the deep steaming tray then attach to the mixing bowl. Cook for 15 minutes / 212°F|100°C / speed 1 / reverse.
Place your sausages into your hot dog rolls and spoon over a generous amount of chili. Sprinkle with cheese and serve.
