Corn Dog Chili

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place a large saucepan over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons.
  • Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes.
  • Remove and reserve hot dogs.
  • Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes.
  • Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes.
  • 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.
  • Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble.
  • Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes.
  • Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes.
  • Flip the cakes and cook another minute until done.
  • Reserve cooked cakes on a plate until the whole batch is cooked.
  • Serve the chili topped with the griddle cakes.
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