For this week's #aroundtheworldin80BBQs adventure we're still working our way across the USA and we're heading back to the lone star state, Texas! Specifically, to sunny San Antonio for a serious stomach busting BBQ staple made bigger and better the Texan way. Chili Cheese Dogs! Everything you love about a good hot dog but topped with a big scoop of delicious chili and topped with cheese. This dish is a winner and easy too which makes it ideal for your next summer BBQ.
We've used the Weber Master-Touch Charcoal BBQ with GBS (Gourmet BBQ System) cooking grates and the GBS Wok accessory. The brilliant GBS system is incredibly versatile and with plenty of toys to choose from you can build up an arsenal of accessories which will allow you to cook virtually anything you could possibly want to on your trusty Weber BBQ. The GBS system is compatible with both charcoal and gas BBQs such as the new Genesis II series. For more information on the BBQs or accessories that we offer; call our friendly team of Weber Experts on 0208 829 8849.
Beef Mince, 1kg
Hot Dogs, 12
White Onions, 2 large
Red Chili, 3
Garlic, 4 cloves
Ground Cumin, 5 tsp
Hot Chili Powder, 5 tsp
Oregano, 2 tsp
Red Kidney Beans, 2 tins
Chopped Tomatoes, 2 tins
Sugar, 2 tbsp
Stout, 2 cans
Beef Stock, 1 cube
Cheese, to taste
Hot Dog Rolls, 12
Salt & Pepper, pinch
You can create this dish using any Weber BBQ with GBS grates; charcoal or gas.
We've used the following:
Weber Master-Touch Slate
Weber GBS Wok
Weber Wok Tool Set
IN THE KITCHEN
Finely chop your garlic or mince into a paste if you prefer
Roughly chop your white onions
AT THE BBQ
Using a chimney starter set up your Weber barbecue for direct heat underneath the GBS grate, remove the centre section and replace with the Cast Iron GBS Wok and close the lid for 5-10 minutes so the wok can heat up.
Add a good glug of vegetable oil.
Add your beef mince and break up for even browning using the Weber Wok Tool set or any good set of wooden tools.
After a few minutes toss in your chopped onion, garlic and chili – fry for a further 5 or so minutes until just coloured and the onions are soft.
Add your spices and combine well.
Tip in your kidney beans, chopped tomatoes and stout.
Add sugar, a pinch of salt, a pint of pepper and a beef stock cube.
Give it a stir.
Add your sausages to the cooking grates around the wok to grill.
Put the lid on the BBQ – leave to simmer away.
Every 15 minutes or so, turn your sausages and give the chili a stir.
When the chili has reduced to a thick consistency and your hot dogs are grilled to your liking, you're ready to eat!
Assemble your hot dog rolls (we went for brioche but choose your favourite) with cheese, sausage, a generous dollop of chilli and more cheese!
Not enough flavour? Try adding crispy fried onions and pickled jalapenos.