Chilli Dogs

Cook Time 30 minutes

Servings 4

Ingredients

4 skinless footy franks 

4 hotdog buns

Sour cream, to serve

Chopped jalapenos, to serve 

Grated cheddar cheese

Chilli

2 tbsp olive oil

1 onion, finely diced

1 red capsicum, finely diced

1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp dried oregano

1 x 400g can kidney beans 

2 tbsp tomato paste

1 tsp maple syrup

1 cup beef stock 

Salt and pepper 

Method

Heat the oil in a sauté pan over medium-high heat. Add the onion and capsicum and cook for 3-4 minutes until softened. Add the beans, break up with a fork then stir in the spices, dried oregano and salt and pepper and cook for a further minute. Add the tomato paste, along with stock. Once boiling, turn to low and cook for 20 minutes until thick and rich.

Cook franks as per packet instructions.

Fill warmed hot dog buns with cheese, chilli beans, franks, sour cream and jalapenos.