Chilli Dogs

This is a fun way to feed a young crowd with healthy appetites, without breaking the bank. Make the Chilli Mince the day before.


Chilli Mince


  • 25 - 30 hot dog buns
  • ½ cup (125 ml) olive oil
  • 1 x 125 g Ina Paarman’s Basil Pesto
  • 25 - 30 smoked frankfurters
  • 200 g mature cheddar cheese, grated
  • 2 red onions, finely sliced
Chilli Sauce

Heat the oil in a large frying pan and stir-fry the bacon until crispy.

Remove and keep on one side, to be used as a garnish later.

Add the onion, pre-seasoned with the Green Onion Seasoning, to the bacon fat remaining in the pan and stir-fry until golden.

Add the garlic and mince and cook until crumbly (use a fork). Season with Garlic Pepper Seasoning.

Add the undiluted Beef Stock, tomatoes and Peri-Peri Sauce.

Simmer for 20 – 30 minutes.

Taste for seasoning.

Prepare in advance and re-heat for serving.


Buns and Frankfurters

Slash the buns open along the tops, from end to end.

Pour boiling water over frankfurters in a saucepan, cover with a lid and leave to stand for at least 10 minutes.

Heat the buns in a low oven.

Mix the Basil Pesto with olive oil in a medium bowl.

Stretch each bun open and brush the inside with olive oil and Basil Pesto mixture.

Spoon 2 T (30 ml) of hot Chilli Mince over.

Insert warmed frankfurters into the buns.

Top with grated cheese, onion rings and bacon.

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