Cooking instructions

Gordon's Chilli con carne:

1. Coat the beef in the paprika, cayenne and cumin seeds.
2. Fry off in a hot pan until golden brown.
3. Remove from pan then fry off the onions, garlic and chilli.
4. Add the vinegar and reduce to a glaze.
5. Repeat with the red wine.
6. Add the tomato puree and cook out for a couple of minutes, then add the tinned tomatoes and cook out for 5 minutes until reduced by half.
7. Add the stock and beef and cook slowly for 20 minutes or until the meat is tender.
8. Add the chocolate and beans.
9. Season with salt and pepper and the chilli is ready to serve.

To construct the chilli dog:

1. Place pork hot dogs in to a tray and cover with hot chicken stock for 15 mins.
2. Roast the hot dog on the Josper until the skin is crispy.
3. Toast the brioche bun.
4. Place hot dog in the bun and cover with a ladle of the hot chilli con carne.
5. Finish with a drizzle of sour cream, sliced fresh chilli, some chopped chives and grated Monterey jack cheese.