Chilli Dog



⅓ cup oil
1.5 kg beef mince
4 med onions, finely chopped
2 red bell peppers, finely chopped
2 red chillies, finely chopped
1 tsp Supreme Coarse Black Pepper
2 tbsp Supreme Garlic Paste
Salt to taste
1 tbsp Supreme Onion Powder
1 tbsp Supreme Garlic Powder
3 tbsp Supreme Paprika Powder
1 tbsp Supreme Cayenne Pepper Powder
1 tbsp Supreme Cumin Powder
1 tbsp Supreme Smoked Paprika
1 tsp Supreme Chilli Powder
½ tsp Supreme Chilli Flakes
1 tbsp dried oregano
3 Supreme Plum Tomato Tins, pureed
140g tomato paste
2 cups beef/ chicken / veg stock
1 tbsp instant coffee
100g dark chocolate
2-3 Supreme Kidney Beans tin, drained
½ tbsp sugar

Other Ingredients:
Hot dog buns
Your favourite sausages, cooked
Sliced spring onions
Grated cheese


Heat oil in a large pot over high heat. Add chopped onions, chopped red bell pepper and chopped chillies. Sauté until soft, then add beef mince, garlic paste, coarse black pepper and salt. Stir well to break the mince down cook until all moisture has evaporated and the mince starts to brown a little. Add onion powder, garlic powder, paprika powder, cayenne pepper powder, cumin powder, smoked paprika, chilli powder, chilli flakes and oregano. Stir well and cook for 5 minutes. Add pureed tomato and tomato paste, stir well, turn the heat down to low and bring to a simmer. Then stir in stock, coffee, chocolate and sugar. Cover and simmer on a medium burner on low for 45-minutes (give the chilli a good stir every 10 minutes). Lastly, add kidney beans and stir to distribute evenly. Simmer for another 5 minutes then serve. Slice the hot dog buns and place your sausage in the middle, then add desired amount of chilli over the sausage. Top with grated cheese and sliced spring onions and serve immediately.

Note: this recipe makes a big batch of chilli. Recipe can be halved to make a smaller portion. Approximately serves 10-12 people. Leftover chilli can be frozen.

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