Chilli dogs

Ingredients

 6 hot dogs
 6 hot dog buns, split
 100g sour cream
 Pickles (optional), thinly sliced, to serve

 Chilli
 2 tablespoons olive oil, plus extra, to brush
 500g minced beef
 1/2 teaspoon ground cumin
 1/2 teaspoon smoked paprika
 1 onion, finely chopped
 2 cloves garlic, finely chopped
 2 tablespoons tomato paste
 1 red bird’s-eye chilli, seeded, finely chopped
 400g can chopped tomatoes

Method

Step 1
To make chilli, heat oil in a saucepan over medium heat. Add beef and cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add spices, onion and garlic, and cook, stirring, for 5 minutes or until onion starts to soften. Add tomato paste and chilli, and stir for 1 minute. Add tomatoes and cook, stirring occasionally, for 45 minutes or until sauce is thickened. Season with salt.
Step 2
Preheat a chargrill pan over medium heat. Split hot dogs lengthwise, not quite cutting all the way through, then brush cut surface lightly with extra oil. Cook for 3 minutes each side or until charred and warmed through.
Step 3
Place hot dogs in buns. Spoon over chilli, sour cream and pickles, if using.