Chilli Dogs

10 minutes 10 minutes 8 servings

These chilli dogs are a fun switch up from the usual summer fare. We’ve dressed up our Chilli Beans with some extra Mexican spices and piled these into hot dog buns with some cheese, jalapeno, onion, and coriander. Quick enough for a weeknight but special enough for a relaxed weekend barbecue with friends.

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  • 8 hot dogs
  • 8 brioche hot dog buns
  • Chilli
  • 1 tin Epicure Chilli Beans in Chilli Sauce
  • 1 teaspoon chili powder (less if you don’t like it too spicy)
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic granules
  • Toppings
  • 90g shredded mature cheddar
  • 1 jalapeno, sliced
  • ½ small red onion diced fine
  • handful coriander, chopped

The recipe Chilli Dogs Kitchen Mode

  • 1

    Preheat a grill, frying pan, or barbecue. Cook hot dogs in your desired fashion until hot and charred.

  • 2

    Meanwhile, tip the chilli ingredients into a small saucepan. Bring up to a simmer, stirring occasionally. Keep warm for serving.

  • 3

    Cut a v-shaped hole out of the top of the hot dog buns. Using your fingers, remove excess bread from the inside to make room for the hotdogs, chilli, and toppings.

  • 4

    Put any desired sauces into the bottom of the bun (such as ketchup or mayo). Now put the hot dog in nice and snug. Spoon over some of the chilli and sprinkle over a small handful of cheese.

  • 5

    Put the hot dogs onto a baking tray and put under the grill for 2-3 minutes until cheese is melted and bubbly. Top the finished chilli dogs with a few jalapeno slices, a bit of red onions, and a sprinkling of coriander. Devour.