Chili Dog

Ingredients

• 4 hot dogs, beef frankfurters, natural casing preferred
• 4 hot dog buns, steamed until soft
• For the beef chili
• 500 g ground beef, coarsely ground
• 1 tsp chili powder
• 1 tsp ground cumin
• 250 ml beef stock
• 100 g tomato paste
• For the toppings
• 1 white onion, finely diced
• 2 tbsp yellow mustard

Method

1. 1
   Brown the ground beef in a heavy pan over high heat, breaking it into a fine, loose texture. Drain excess fat. The meat should carry no pink and hold a deep, even mahogany colour throughout.
2. 2
   Add the chili powder, cumin, tomato paste, and beef stock to the browned meat. Reduce heat to low and simmer uncovered, stirring occasionally, until the chili tightens to a sauce that just holds its shape on a spoon — this is where the dish lives or dies: a chili too wet slides from the dog, a chili too dry turns paste and masks every other element.
3. 3
   Steam the hot dog buns until the crumb yields under slight pressure without tearing. Grill or boil the frankfurters until the casing blisters and the skin snaps back at the touch.
4. 4
   Nestle each frankfurter in its bun. Spoon the beef chili directly over the dog in a tight, central line. Finish with a stripe of yellow mustard and a generous quantity of finely diced raw onion. Serve immediately — the bun should be warm but not yet wet.