This American classic gets a south-of-the-border twist with this crowd-pleasing feast of meat on a bun! Mildly spicy (depending how you season it) and savory, this one is bound to make the kiddos happy.
From baseball stadiums to tailgate parties and home cookouts, hot dogs have been a central fixture of American sporting culture for over 200 years, ever since the first ones were sold at a baseball game in 1893. Back then, German immigrants had brought their home cuisine of sausage with bread – popular in Frankfurt for hundreds of years – as well as Dachsund dogs with long bodies and short legs. It wasn’t long for what started as a food joke to become the name for a national staple - selling over $3 billion worth of meaty treats each year.
What better way to add even more international flair than pairing your Frankfurter with Chili-con-Carne – or simply, ‘Chili with meat’ – which is a meal in itself which originated in the ancient Aztec capital of Tenochtitlan. In fact, the word ‘chili’ is a native Nahuatl word meaning ‘hot pepper’. Traditional Mexican recipes don’t include beans, but there are many variations which do – in Texas in particular, you can always rely on the question of “beans in chili” to start heated arguments among home cooks. Either way, you can’t go wrong with our chili dogs, which combine the best of both worlds to create a meal in a bun that’s sure to win over your home team.
Tips and Tricks
For a thicker sauce, simply reduce the amount of chopped tomatoes.
Want an extra kick? Add 2 tsp of cayenne pepper, or even chop up a fresh chili in with the onions.
When chopping onions, keep the root on and cut slices into the onion 1/8inch apart - then cut across the onion to chop into cubes. OR, cut in half twice and toss it into Multo!
Try it with Multo!
Cook everything in one pot!
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Scale function for nailing the ingredient ratios.
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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.
