American Hot Dogs

American Hot Dogs

American Hot Dog
  • Prep Time5 min
  • Cook Time20 min
  • Total Time25 min
  • Yield4 Servings

Ingredients

For the hot dogs

  • 4 Sausages
  • 4 Hot Dog Rolls
  • Left over Chilli (from the OTT Chilli recipe)
  • Grated cheese
  • American Mustard
  • Ketchup

For the Beer Onions

  • 2 Small onions sliced into half moons
  • 2tbls olive oil
  • 200mls of beer

Method

1

Set your bbq up for the canyon method, i.e coals on one side and none on the other which creates a cool zone to control flare.

2

Grill you sausages until they reach an internal temp of 160F or 72C and are golden brown.

3

Heat your chilli in a pot while the sausages are cooking

4

To make the beer onions heat the oil in a frying pan and soften the onions slightly, add a little beer and simmer until it evaporates (similar to making a risotto) repeat until all the beer is used up and the onions are soft and sweet.

5

Slice the Hot Dog rolls add your sausages and load with your toppings of choice, drizzle with ketchup and American mustard.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni or Instagram @alanchristine

American hot dog

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Over the Top Chilli

Over the Top Chilli Christine

Put the patty on a grill and rest on top of the pot/Dutch oven and smoke until 160 internal temperature.

Then remove patty, chop up and add to the chilli with the peanut butter and peppers

Over the Top Chilli

  • Prep Time20 min
  • Cook Time4 hr
  • Total Time4 hr 20 min
  • Yield4 Servings

Ingredients

For the meat patty

  • 1kg Minced Beef
  • 6 Rashers of unsmoked bacon minced in food processor
  • 2 tsp Coriander powder
  • 2 tsp Cumin
  • 2 tsp Unsmoked paprika
  • 2 tsp Oregano
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Chilli powder
  • 2 ancho chillies rehydrated and blitzed to a paste 1/2 added to mince reserve the rest for the sauce. (Or jarred chipotle or ancho paste)
  • Salt and pepper to taste

For the sauce

  • 2 onions
  • 2 celery sticks
  • 4 garlic cloves
  • 1 tsp of coriander
  • 1 tsp of cumin
  • 1 tsp of chilli
  • 1 tsp of paprika
  • 1 tsp of oregano
  • 2 tins tomatoes
  • 2 tins pinto beans
  • 1 tin sweetcorn
  • 2 peppers
  • 1 tbsp peanut butter

Method

Preparing the Over the Top Chilli

1

Combine the ingredients for the beef patty and create a thick ball or patty.

2

Fry onion & celery in your pot/Dutch oven until soft add garlic and spices, fry 2-3 mins

3

Add tomatoes, remaining ancho paste and beans bring to boil.

4

Set up the BBQ for indirect cooking at 250-275f

5
6
7

Let it smoke for another 1-3 hours topping up with water if needed.

8

Serve with rice, baked potatoes or over wedges

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni