Spicy Bean Chilli Dog

by Gordon Hamilton

• 1 hot dog
• 1 sub roll
• 1 red cherry pepper, seeded and finely chopped
• 1 green chilli pepper, seeded and finely chopped
• 1 garlic clove, peeled and finely chopped
• 1 teaspoon freshly chopped corander/cilantro, plus a little extra to garnish
• Salt and pepper
• Olive oil for frying
• 1 tablespoon canned chopped tomatoes in tomato juice
• 1 tablespoon canned red kidney beans, rinsed

To Make

Pour about a tablespoon of olive oil in to a saucepan and gently heat. Add the chillies and garlic and fry off for a minute or so, stirring with a wooden spoon. Season with salt and pepper.

Pour in the tomatoes and add the kidney beans. Stir well and bring to a simmer for about five minutes - stirring frequently - until a thick sauce is formed.
Stir in most of the coriander at the very last minute, remembering to reserve some to garnish.

Lay the hot dog in the cut open sub roll, carefully spoon on the sauce and garnish with the last of the coriander/cilantro.

Tropical Dog

Bring a vacation vibe to your backyard barbecue with a fresh pineapple and sweet red cherry pepper topper.

• 4 hot dogs 
• 4 hot dog buns 
• 1/2 cup chopped fresh pineapple 
• 1/4 cup sweet red cherry peppers (such as Peppadews) 
• 1/2 cup fresh cilantro leaves

To Make

Step  1
Cook the hot dogs according to the package directions.

Step 2
Split and toast or grill the buns.

Step 3
Place the hot dogs in the buns and, dividing equally, top with the pineapple, peppers, and cilantro.