My secret to the BEST Chili Dogs!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while still providing creaminess.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers provide a milder flavor at a lower cost.

hot dog buns

🥗Healthier: whole grain buns

💰Cheaper: regular bread

Whole grain buns offer more fiber, while regular bread is often less expensive.

Heat oil over medium high in a heavy based pot. Cook the onion, garlic and capsicum for 3 minutes.

Add beef and cook, breaking it up as you go, until you no longer see raw meat. Add tomato paste and stir for 1 minute.

Add the spices, tomato, water, crumbled beef cube and salt. Stir well.

Bring the chili to a simmer then turn down to low, on a small burner. Put the lid partially on and simmer for 3 hours on low, stirring occasionally.

Alternatively, put it in a 160°C/325°F oven for 3 hours with the lid partially cracked.

For slow cooker, reduce water to 3/4 cup. After chili comes to a simmer on the stove, transfer everything to a slow cooker then cook on low for 6 to 8 hours.

Remove 1 1/2 cups of the chili into a container and blitz until smooth. Add the pureed sauce back in the pot and stir well.

Preheat oven to 180°C/350°F (160°C fan).

Preheat a pan with 1/2 tbsp oil (or the BBQ) on medium / medium high. Brown the sausages until heated through.

Place hot dog buns on a tray. Stuff with a sausage, top with a squiggle of mustard and a sprinkle of onion. Spoon over a generous amount of warm chili sauce, top with cheese.

Bake for 7 to 10 minutes or until the cheese is melted. Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens