Chili Dogs

How to Make Chili Dogs

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1. Heat the oil in a pan over medium-high heat. Brown the mince for 6 minutes, breaking it up. Add the onion and garlic and cook for 3 minutes.

   Mark done Start 6 min timer

2. Stir in the chili powder and cumin, then the tomatoes, purée and salt. Simmer uncovered for 10 minutes until thick.

   Mark done Start 10 min timer

3. Fry or grill the hot dogs for 6 minutes, turning, until blistered. Split and toast the buns.

   Mark done Start 6 min timer

4. Set a hot dog in each bun, spoon over the chili and scatter with the cheese. Grill for 1 minute until melted.

   Mark done Start 1 min timer

Small Things That Help

• Simmer the chili until a spoon leaves a trail; a runny topping makes soggy buns.
• Toast the buns so they stay firm under the chili.
• Serve on a tray lined with kitchen paper, because it is a messy meal.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Chili Dogs

• Coleslaw
• Potato wedges
• Pickles
• Sweetcorn

Leftovers and Storage

Keep the chili in the fridge for up to 3 days. Assemble the dogs fresh. Reheat the chili until steaming throughout.

Chili Dogs FAQ: Common Questions

Chili Dogs Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.