Hot Diggity Dogs ready for chilli festival goers
DID someone say chilli? And we're not talking about the early mornings we've had recently. We've packed up our gourmet sausage stall and will be serving hot diggity dogs at Relish Food and Wine Festival in Maryborough today.
If you can't get to the festival, try your own chilli dogs at home. Don't worry - it's up to you how hot you want them - you add the chilli sauce. Be sure to come visit us at Relish from 11am.
6 Italian sausages (thick)
6 hotdog rolls
500g of beef mince
1 brown onion, finely diced
2 garlic cloves, finely diced
1 x 400g tin of red kidney beans, drained and rinsed
1 tbs of ground cumin
½ tbs of ground coriander
1 tbs of salt
½ tbs of cracked black pepper
2-3 tbs of olive oil
¼ cup of water
Your favourite hot chilli sauce
Make your chilli beef first - in a large pot, add a good amount of olive oil and bring to medium/high heat. Add onion and saute until softened, then add garlic. Saute for a further 2-3 minutes. Add your spices and stir. Then add ¼ cup of water and stir.
Add mince and then reduce heat to medium and allow the mince to slowly cook through. Add red kidney beans to the mince, then place on your lid to allow the chilli beef to slowly cook. Season with salt and pepper and taste. Add more ground cumin or coriander if you want a more prominent flavour - it is all up to your taste.
Meanwhile, preheat your oven grill to high and place your sausages on an oven rack tray and grill until cooked all the way around. Turn regularly and keep an eye on them, as they can burn quickly. Be sure not to poke your sausages.
Cut your hotdog bun, add a nice amount of cheese, add sausage, a good ladle of chilli beef over the top and finish with a good squirt of sour cream and chilli sauce. If you're feeling adventurous, try our chilli sauce. Serves 6.
Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or find them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.