Sunday, May 5, 2013

Recipe: BBQ Beef Chilli Dawgs!

Love these!!! When American food is done properly, it is just the best! High in fat, not generally very good for you, but the perfect kinda food to fill you up, or line your stomach ready for a big night out on the town! I'd love to have my own american themed restaurant or something- call it "Mel's Diner" and it would have all sorts of yummy dishes like home made burgers, decent juicy steaks, meatloaf, malt shakes and Cherry pies and things- so retro and cool! I tend to eat two, but if you are particularly hungry/greedy go ahead and have three. Use whichever sausages are your favourite, I like to use Linda McCartney veggie sausages for this recipe personally.

BBQ Beef Chilli Cheese “Dawgs”! (serves 4)

50g wild garlic butter (or 50g butter + 2 cloves garlic)
2 banana shallots, peeled and diced
1 large carrot, peeled and diced finely
2 celery sticks, diced finely
4 rashers smoked bacon, diced finely
2 tsp dried rosemary
500g beef mince, preferably organic
500g passata
2 tbsp sundried tomato paste or pesto
2 rounded tsp cumin
1 tsp smoked paprika
2 tbsp barbeque sauce
2 tbsp Worcestershire sauce
Few drops toasted sesame oil
1 tbsp dark brown or Demerara sugar
2 tsp red wine vinegar
1 vegetable stock cube
Salt and pepper to taste

8 sausages, cooked.
8 white floury rolls.
120g grated cheddar

1. Fry the shallots, carrot, celery, bacon and rosemary in the butter for 5 minutes.  Brown the mince for a further 10 minutes.

2. Add all the other ingredients and cook on a low heat for 1 hour 15 minutes, stirring occasionally. Season to taste. Put the sausages in the rolls, and top with the chilli, and grated cheese.

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