← Nouns Cooking · American

Ingredients

• 1 tbsp Vegetable oil
• 1 Onion, very finely chopped
• 2 cloves Garlic, minced
• 450 g Minced beef
• 1 tbsp mild chili powder
• 1 tsp Paprika
• 1 tsp Cumin
• 2 tbsp Tomato purée (paste)
• 240 ml passata (tomato sauce)
• 240 ml Beef stock
• 1 tbsp yellow mustard
• 2 tsp Worcestershire sauce
• 2 tsp Brown sugar
• 8 Hot dogs (frankfurters)
• 8 Hot dog buns (split-top or brioche)
• 1 small white onion, finely diced, to serve
• more yellow mustard, to serve

Method

1. Heat the oil in a frying pan over medium heat and cook the onion for 5 min until soft. Add the garlic for 30 seconds.
2. Add the beef and cook for 5–6 min, mashing it constantly with a potato masher or wooden spoon so it breaks into very fine crumbs, until no pink remains.
3. Stir in the chili powder, paprika and cumin for 1 minute, then the tomato paste, passata, stock, mustard, Worcestershire sauce and brown sugar.
4. Simmer gently for 15–20 min, stirring now and then, until thick enough to sit on a hot dog without running off. Season with salt.
5. Meanwhile, simmer or grill the hot dogs for 5–6 min until hot through, and warm the buns.
6. Tuck each hot dog into a bun, spoon over plenty of chili, zigzag with mustard and finish with a heap of diced onion.

Tips

• The chili freezes well, so make a double batch for the next cookout.
• Add grated cheddar if you like, though in Detroit that would be a cheese coney.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Spend With Pennies