CHILLI CHEESE DOGS
Ingredients (Chilli)
450g/1lb lean beef mince (5% fat)
1 large red onion, finely chopped
3 tsp finely grated garlic
1 red pepper, deseeded and cut into 1cm/½in pieces
2 tsp ground cumin
1 tsp sweet smoked paprika
½ tsp ground cinnamon
1 tsp hot chilli powder
400g tin red kidney beans
400g tin chopped tomatoes
4 tbsp tomato purée
200ml/7fl oz beef stock
Ingredients (Hotdogs)
8 hot dogs
8 hot dog buns
Eatlean Chilli Cheese
Sour cream
Coriander or sliced spring onions
Method
Spray a large frying pan with cooking spray. Add the beef and stir-fry over a high heat for 5–6 minutes, or until lightly browned.
Add the onion, garlic, courgette, aubergine and red pepper and stir-fry for a further 3–4 minutes. Add the cumin, smoked paprika, cinnamon and chilli powder and stir-fry for 1–2 minutes.
Add the kidney beans, tomatoes, tomato purée and stock and season well. Bring to the boil, then reduce the heat to a simmer, cover and cook for 25–30 minutes, stirring occasionally.
Uncover, stir and cook over a medium heat for 10 minutes.
Meanwhile cook your hotdogs in the oven according to pack instructions.
Once cooked slice hot dog buns and lay on a baking tray and add the cooked hot dogs.
Add a layer of Eatlean Chilli Cheese, followed by a spoon of chilli and another sprinkle of cheese.
Bake in the oven until the cheese is melted.
Top the baked chilli cheese dogs with a spoonful of sour cream and a sprinkle of chopped coriander or sliced spring onions.
Serve warm and enjoy!
