CHILLI DOGS

2 brown onions, very finely diced 6 cloves garlic, minced

1/4 cup extra virgin olive oil 500g beef mince

2 Tbsp tomato paste

2 tsp mixed dried herbs

2 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander seeds

2 tsp brown sugar

2 tsp malt vinegar

2 cups beef stock

1/2 cup smoky barbecue sauce Sea-salt flakes and freshly ground

black pepper, to season

2 Tbsp chipotle sauce 6 good-quality hot dogs or kransky

sausages

Cooking oil spray Buttered hot dog rolls, tomato-cucumber salsa, grated cheese and American mustard, to serve

STEP 1 Cook onion and garlic in 1 tablespoon of the oil in a large saucepan over medium heat for 5 minutes, until softened. Set aside. STEP 2 Add remaining oil to pan and cook mince, stirring often, until browned. Return onion mixture to pan and add tomato paste, herbs and spices. Cook for 3 minutes, then add sugar, vinegar, stock and barbecue sauce. Simmer for 10 minutes until thickened, season and fold in chipotle. STEP 3 Meanwhile, spray the hot dogs with cooking oil and cook on a hot grill pan or barbecue grill, turning regularly, until lightly blackened. STEP 4 Put a hot dog in each buttered hot dog roll, then top with the beef sauce and sprinkle with salsa, cheese and mustard. Serve.