Smoked Chilli Dog Recipe

Heat a fry pan on medium heat.

Dice 1 brown onion and 1/2 red capsicum.

Add 1 tablespoon of oil to the pan and add the diced onion and capsicum.

Add 1 tablespoon of steak suar spicy to the pan and cook for 5 to 10 minutes until softened.

Add 3 cloves of minced garlic and stir for 30 seconds until fragrant.

Add 250 g of beef mince to the pan, break it up, mix it through, and brown it off.

Once browned, add 1/2 cup of red kidney beans, 1400 g tin of diced tomatoes with juice, and 1 big tablespoon of tomato paste.

Reduce heat to medium-low and let simmer for 45 minutes, stirring often.

Prepare the barbecue by lighting the charcoal chimney with briquettes and letting it catch light for about 10 minutes.

While the chili simmers, make guacamole by mashing 1 avocado, adding 1 clove of crushed garlic, juice of 1/2 lemon, and a pinch of salt.

Taste and adjust guacamole to liking, then refrigerate until needed.

Once briquettes are ready, dump them into the barbecue opposite the lid vent and preheat to 150 C (300 F).

Add a small chunk of cherry wood for smoking once the barbecue is preheated.

Place the cheese kransky sausage on the grill and close the lid, cooking for around 30 minutes.

Once the chili and sausage are ready, cut the hot dog roll down the middle and open it up.

Place the cheese kransky in the roll, top with chili, guacamole, pickled jalapenos, and crushed corn chips.

Equipment Needed

Spice Level:

Allergens