I was very surprised to learn that tinned chilli is often used for topping chilli dogs. My experience in the UK is that tinned meat is rarely very appetising.
Does anybody use non-tinned chilli?
Are all customers acustomed to the tinned stuff?
I heard that Dixie chilli is better than Hormel or Wolf brand – what do you think?
It would make my life so much easier if I could use tinned chilli, assuming I can source it. I might see if I can find a US Air Force base over here that I can try to wangle some supplies from. At present I can’t find a single natural casing hot dog in the UK.
Yesterday I wrote to Nathan’s enquiring about the possibilty of becoming the European distributor for their products. It’s a long shot, but I think it could be really good for me. I will do the same for all of the other brands, until I secure a supply.
Does anybody know the necessary storage conditions / expiry times / freezability etc. for different brands?
I’m beginning to wonder if it is an impossibility to import them to the UK economically.
Your input would be much appreciated….