Mexican Chili Hot Dog

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a skillet, then add the finely chopped onion and grated garlic, and sauté over medium-high heat for 5 minutes.

Step 2

Add the chili, sliced into rings, and after sautéing for about half a minute, add the ground meat as well.

Step 3

Sauté over high heat for 1–2 minutes, then reduce the heat slightly and season with cinnamon, cumin, and paprika.

Step 4

Season with salt and pepper, then pour in the passata. Cook over medium heat, stirring occasionally, for 10 minutes.

Step 5

Stir in the cocoa powder, pour in the beer, and once the mixture has thickened slightly (this takes 4–6 minutes), add the beans in tomato sauce. Cook for another 5 minutes or so, then turn off the heat.

Step 6

Cut a wedge out of the top of each baguette, sprinkle with some of the grated cheese, and place them on the grill rack.

Step 7

Close the grill and let them sit for about 1 minute, so the cheese melts slightly into the baguettes and they warm through.

Step 8

Remove the hot dogs from the grill, spoon the ragout inside, and sprinkle the tops with the remaining cheese and the green parts of the spring onions, sliced into rings.