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Heat a pot over medium-high heat, add oil, finely crumble and brown meat. Add salt and pepper, onions, jalapeño peppers, garlic, ginger, chili powder, paprika, cumin, coriander, and paste, stir 2 minutes. Add Worcestershire, stock, ketchup and hot sauce, then reduce heat and simmer 20 minutes.
Simmer dogs in 1-inch water at low rolling boil to heat through.
Heat a griddle or large skillet over medium to medium-high heat.
Butter and grill rolls and remove from pan.
Split the dogs lengthwise to butterfly open and crisp skins and the split sides.
Serve dogs in rolls with cheese, top with chili, onions, relish/pickles and mustard.