Chili Hot Dogs with Tortilla Chips

For the chili hot dogs, prepare the chili first.

For the chili, heat the oil in a medium skillet over medium-high heat. Add the mince and onion to the skillet and sauté for 4-6 minutes, stirring occasionally with a wooden spoon, breaking up the meat until crumbly.

Add tomatoes, tomato juice, cumin, chili powder, oregano, chili sauce, salt and pepper and bring to a brisk simmer. Put a lid on halfway and simmer the chili on medium until it thickens, about 20 minutes.

Stir occasionally to prevent anything from sticking. Add the beans and continue cooking the chili for 10 minutes. Remove the pan from the heat and set the chili aside for up to 30 minutes. Reheat before serving.

Prepare the grill for direct medium heat (175-230 °C).

Cut the sausages in several places flat and at a slight angle and grill over direct medium heat with the lid closed for 4-5 minutes until hot through and through, turning occasionally.

During the last 30-60 seconds, toast each bun, cut side down, over direct heat.

Place 1 sausage in each bun, top with warm chili, cheese and crumbled chips and serve immediately.

Preparation Tip:

The spiciness of the chili hot dogs can be varied according to your own taste. Very good tastes instead of the cheddar also sheep's cheese or any other cheese.

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