Corn Dog Chili

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil, plus additional
• 1 lb all- beef hot dog, chopped
• 2 lbs ground sirloin
• 1 large onion, chopped
• 3 garlic cloves, finely chopped
• 2 jalapeno peppers, seeded and chopped
• 1/4 cup tomato paste
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 3 cups beef stock
• salt & fresh ground pepper
• 1 (8 ounce) box cornbread mix, such as jiffy brand
• 1/4 cup spicy brown mustard
• 2/3 cup milk
• 2 tablespoons butter, melted
• 1 egg

Recipe

• 1 place a large saucepan over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons.
• 2 add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes.
• 3 remove and reserve hot dogs.
• 4 add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes.
• 5 add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes.
• 6 add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds.
• 7 stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble.
• 8 reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
• 9 while the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray.
• 10 in a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
• 11 while the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray.
• 12 in a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
• 13 ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes.
• 14 cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes.
• 15 flip the cakes and cook another minute until done.
• 16 reserve cooked cakes on a plate until the whole batch is cooked.
• 17 serve the chili topped with the griddle cakes.