My secret to the BEST Chili Dogs!

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Heat the oil in a heavy pot over medium-high heat. Cook the onion, garlic and capsicum for 3 minutes.
2. Add the beef and cook, breaking it up, until no raw meat remains. Stir in the tomato paste for 1 minute.
3. Add the spices, crushed tomato, water, crumbled beef cube and salt, and stir well.
4. Bring to a simmer, then reduce to low and partly cover. Simmer for 3 hours on low, stirring only enough to stop it catching. Alternatively, cook in a 160°C (325°F) oven for 3 hours with the lid partly off.
5. Slow cooker option: reduce the water to 3/4 cup. Once simmering on the stove, transfer everything to a slow cooker and cook on low for 6 to 8 hours.
6. Remove 1 1/2 cups of the chili, blend it smooth with a stick blender (about 15 seconds), then return it to the pot and stir well.
7. Stir until the beef pieces are very fine; mash with a potato masher if needed. The sauce should be thick enough to mound when scooped.
8. Optional: cool, refrigerate overnight, then reheat on the stove before using.
9. Preheat the oven to 180°C (350°F). Heat the sausages in a pan with 1/2 tbsp oil over medium to medium-high heat, browning them until heated through.
10. Place the buns on a tray. Put a sausage in each bun, add a line of mustard and a sprinkle of onion, spoon on warm chili, and top with cheese.
11. Bake for 7 to 10 minutes, until the cheese melts. Serve immediately.

Summarized from RecipeTin Eats's video. Watch it for the details.

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