This rich and aromatic chilli is the perfect topping for hot dogs.


Serves: 8

Timing: 3 hours

  • 2 dried Ancho chillies (or other dried chillis/ 2 tsps Ancho Chilli flakes)
  • 1 kg beef mince (15-20% fat)
  • 2 tbsps olive oil
  • 2 x onions, finely diced
  • 1 green pepper, finely diced
  • 2 sticks celery, finely diced (including the leaves)
  • 5 cloves garlic, finely sliced
  • 2 tsps ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • 2 tsps chopped fresh thyme
  • 2 x 400 gram tin of chopped tomatoes
  • 1 x Beef stock cube dissolved in 400 mls of reserved Ancho Chilli water
  • 50 grams dark chocolate (min 70% cocoa), finely grated.
  • Sea salt and freshly ground black pepper to season.
  • 1 tsp of instant coffee powder
  • 1 tin of Black beans (drained and rinsed)

For the chilli cheese dogs:

  • 4 jumbo hot dogs
  • 4 brioche hot dog buns
  • butter, for hot dog buns
  • 75 grams cheddar, grated
  • A few pickled jalapeños, roughly chopped
  • Coriander leaves, to garnish

For the stuffed peppers:

  • 4 peppers
  • 100 grams cheddar/mozzarella mix


  1. Begin by rehydrating the ancho chillies in boiling water for 10 minutes. Reserving the soaking water, remove the chillies, deseed and roughly chop. Set aside.
  2. Finely chop the green pepper, celery and onion, then set aside in a large bowl.
  3. Heat 1 tbsp of the oil in a large pot set over a medium heat and season the mince with sea salt.
  4. When hot, add the beef mince, browning in batches, so it doesn't sweat instead of searing the pan. Break it down with the back of a spoon until browned.
  5. After each batch is browned, remove to a warm plate and add the next batch to the pot.
  6. When all the mince has been browned, remove from the pot and set it aside. No need to clean your pot, keep all the flavour from your beef.
  7. Turn down the heat underneath the pot and add the other tbsp of oil. Add the onions, green pepper and celery, salt and pepper and stir. Allow the vegetables to soften for at least five minutes.
  8. Add the garlic, cumin, coriander and chilli flakes and cook for a few minutes. Add the chopped thyme and tins of chopped tomatoes and stir together, then turn up the heat and stir the beef back into the pan.
  9. Turn the heat back down to a simmer and add in the chopped ancho chilli. Dissolve a beef stock cube in the water the chillis were hydrating in and stir that into the pot.
  10. Add the grated dark chocolate and the coffee powder to the chilli. Stir and bring to the boil then turn the heat down to a simmer and allow to bubble away on a gentle heat for three hours, until the liquid has reduced and the chilli has changed to a deep, rich colour. Then stir in a tin of black beans and heat for another 15 minutes.

For the chilli cheese dogs:

  1. Light your Barbecue with a direct and indirect side.
  2. Grill the hot dogs on indirect side of grill whilst you warm the chilli for about 15-20 minutes. Then move the hot dogs to the direct side for 2 minutes to sear.
  3. Cut the hot dog buns down the middle, making a 'boat' for the hot dogs. Brush the buns with melted butter and toast on the grill.
  4. Place the sausages into the buns and top with the hot chilli then sprinkle over some grated cheese and chopped pickled jalapeños.
  5. Garnish with a few coriander leaves.

For the stuffed peppers:

  1. Light your BBQ with a direct and indirect side.
  2. Cut the tops off the peppers (keeping the 'lids') and deseed them.
  3. Fill the grilled peppers with the warm (not hot) chilli then place the lids back on top and place on the indirect side to warm. Close the lid.
  4. After 10 mins, remove the pepper lids, sprinkle over the cheese and put the tops back on. Close the lid of your BBQ until the cheese has melted.
  5. Remove carefully and serve.