Chorizo Chilli Hot Dogs
Being half-American, I grew up going to Los Angeles every summer to visit my Mom’s family, and one of my fondest memories of those times there was attending LA Dodger games and indulging in their famous Dodger dogs – here’s a recipe for you to recreate the experience.
For the hot dog
- 8 frankfurter sausages
- 8 hot dog rolls, split open
- Classic Yellow Mustard, to serve
- Handful of crispy onions
- ½ x 28g pack coriander, chopped
- Cheddar cheese, grated
For the chorizo chilli
- 1 tbsp olive oil
- 120g cooking chorizo, diced
- 400g beef mince
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp chilli flakes
- 2 tbsp tomato purée
- 400g can chopped tomatoes
- 500ml fresh beef or chicken stock, heated
- 1 ancho chilli
- 400g can kidney beans, drained
- Start by heating the oil in a heavy-based casserole. Add the chorizo and fry gently for 5 minutes until it becomes crisp. Place a sieve over a bowl, transfer the chorizo to the sieve, and let the excess oil drain into the bowl.
- Pour half of the reserved oil back into the casserole, turn up the heat, and add the beef. Fry the beef for 5 minutes until it turns golden brown and starts to crisp. Then, transfer the beef to the sieve with the chorizo.
- Add the remaining chorizo oil to the casserole, followed by the onion. Fry the onion for 10 minutes until it becomes soft and caramelized. Add the garlic and spices, and cook for an additional 2 minutes. Stir in the tomato purée and fry for 2-3 minutes. Finally, pour in the chopped tomatoes and hot stock, bringing the mixture to a simmer.
- Return the chorizo and beef to the casserole. Drop in the ancho chili and simmer gently for 1 hour and 30 minutes, stirring occasionally. Afterward, add the beans and continue cooking for another 30 minutes. Remove the casserole from the heat and season according to taste.
- Preheat the barbecue for direct grilling. Grill the sausages for 6-8 minutes until they are heated through and lightly charred, turning them regularly. Once cooked, move the sausages to one side of the grill and lightly toast the cut side of the rolls.
- To assemble, spread American mustard on the inside of each roll. Place a sausage on top of the mustard and spoon some of the chili over it. Sprinkle some cheddar cheese over it and roast in the oven at 175C for 5 minutes. Serve with plenty of crispy onions and coriander.