Jean says you can't go past a Chili Dog for real American taste. There are as many variations of Chili Dogs as there are states in America. The ingredients vary a little; different buns are used or different types of hot dogs. Jean serves hers with corn bread, but you can also put a hot dog in a bun and smother with the chili, cheese, sour cream and some mustard. I have also served it with nachos, with rice, you could even top wedges, baked potatoes or baked kumara with it.
It's also a great make ahead meal which improves with reheating or can be made and frozen. It also makes plenty for leftovers. Oh AND it can be made vegetarian. What's not to love?!
PREP: 10 MINUTES COOK: 1 HOUR
2 tablespoons of vegetable oil 6 garlic cloves, chopped 1 onion, finely chopped 500 grams of beef mince ½ teaspoon of chilli flakes 1 tablespoon of chilli powder 3 teaspoons of cumin 1 teaspoon of oregano 1 bay leaf 1 tin of tomatoes 1 tablespoon of soy sauce 1 ½ cups of vegetable or beef stock 2 tablespoons of tomato paste 1 tablespoon of red wine vinegar 2 tins of kidney beans
Heat oil in a fry pan to medium heat and sauté onion, garlic and chilli flakes. Add chilli powder and cumin and continue frying until fragrant. Add mince and continue cooking until browned. Add all other ingredients, except the kidney beans, and continue to cook for about 40 minutes. Add the kidney beans and cook for a final 20 minutes.
Serve with corn bread or a baked potato, sour cream and cheese. For a traditional Chili Dog, cook hot dogs and place into a hot dog bun. Top with the chili, cheese, sour cream and some mustard.
TIP: You can add more or less chilli flakes and powder to your liking. This recipe can be vegetarian, just leave out the mince and add 1 tin of corn kernels and an extra tin of kidney beans. This recipe freezes well and makes enough for leftovers.