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Chilli Dogs

This is a fun way to feed a young crowd with healthy appetites, without breaking the bank. Make the Chilli Mince the day before.
Chilli Dogs
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You Will Need:

Chilli Mince
Buns
  • 25 - 30 hot dog buns
  • ½ cup (125 ml) olive oil
  • 1 x 125 g Ina Paarman’s Basil Pesto
  • 25 - 30 smoked frankfurters
  • 200 g mature cheddar cheese, grated
  • 2 red onions, finely sliced

Method:

Chilli Sauce

Heat the oil in a large frying pan and stir-fry the bacon until crispy. Remove and keep on one side, to be used as a garnish later. Add the onion, pre-seasoned with the Green Onion Seasoning, to the bacon fat remaining in the pan and stir-fry until golden. Add the garlic and mince and cook until crumbly (use a fork). Season with Garlic Pepper Seasoning. Add the undiluted Beef Stock, tomatoes and Peri-Peri Sauce. Simmer for 20 - 30 minutes. Taste for seasoning. Prepare in advance and re-heat for serving.

Buns and Frankfurters

Slash the buns open along the tops, from end to end. Pour boiling water over frankfurters in a saucepan, cover with a lid and leave to stand for at least 10 minutes. Heat the buns in a low oven. Mix the Basil Pesto with olive oil in a medium bowl. Stretch each bun open and brush the inside with olive oil and Basil Pesto mixture. Spoon 2 T (30 ml) of hot Chilli Mince over. Insert warmed frankfurters into the buns. Top with grated cheese, onion rings and bacon.

Chilli Dogs

This is a fun way to feed a young crowd with healthy appetites, without breaking the bank. Make the Chilli Mince the day before.
Chilli Dogs

You Will Need:

Chilli Mince
Buns
  • 25 - 30 hot dog buns
  • ½ cup (125 ml) olive oil
  • 1 x 125 g Ina Paarman’s Basil Pesto
  • 25 - 30 smoked frankfurters
  • 200 g mature cheddar cheese, grated
  • 2 red onions, finely sliced

Method:

Chilli Sauce

Heat the oil in a large frying pan and stir-fry the bacon until crispy. Remove and keep on one side, to be used as a garnish later. Add the onion, pre-seasoned with the Green Onion Seasoning, to the bacon fat remaining in the pan and stir-fry until golden. Add the garlic and mince and cook until crumbly (use a fork). Season with Garlic Pepper Seasoning. Add the undiluted Beef Stock, tomatoes and Peri-Peri Sauce. Simmer for 20 - 30 minutes. Taste for seasoning. Prepare in advance and re-heat for serving.

Buns and Frankfurters

Slash the buns open along the tops, from end to end. Pour boiling water over frankfurters in a saucepan, cover with a lid and leave to stand for at least 10 minutes. Heat the buns in a low oven. Mix the Basil Pesto with olive oil in a medium bowl. Stretch each bun open and brush the inside with olive oil and Basil Pesto mixture. Spoon 2 T (30 ml) of hot Chilli Mince over. Insert warmed frankfurters into the buns. Top with grated cheese, onion rings and bacon.

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