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
  • 125 ml olive oil
  • 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 tbsp (30 ml) of hot Chilli Mince over.
Insert warmed frankfurters into the buns.
Top with grated cheese, onion rings and bacon.