INGREDIENTS

• 1 tbsp. olive oil
• 1 onion, chopped
• ½ green pepper, chopped
• 500g beef mince
• 1 tbsp. ground cumin
• 1 tbsp. smoked paprika
• 1 tsp. cayenne pepper
• 1 jar Sacla’ Barbera Sauce with Rich Barbera Red Wine
• 6 large hotdogs
• 6 hotdog buns
• 50g red leicester cheese, grated
• Ketchup, mustard and pickled jalapeños to serve

INSTRUCTIONS

1. Fry the onion and pepper in a large saucepan over a medium heat until softened.
   
2. Add the mince, turn up the heat and cook for 5 mins, stirring to break any clumps.
3. Once browned, add spices and the Barbera Sauce and simmer for 15 mins.
   When the ‘chilli’ is nearly ready, cook the hotdogs according to packet instructions.
4. Put them in the buns with some ketchup and mustard. Spoon over the chilli and top with the cheese and jalapeños to serve.