Friday, August 8, 2008

RR's Chili Dog Chili with Spicy Mustard Cornbread

I saw this on an episode of Rachael Ray over in Singapore. It looked really good and I could actually find all of the ingredients. There's a video on her web site that shows you how to make it HERE, but it's really easy. I think kiddos would really like it too cuz of all the hot dogs in it.

2 8.5-ounce boxes cornbread mix, recommended brand Jiffy
2 eggs
2/3 cup milk
2 cups frozen corn kernels, thawed
2 tablespoons spicy brown mustard (eyeball it)
Butter or nonstick cooking spray (for greasing baking dish)
2 tablespoons extra-virgin olive oil (EVOO)
1 16-ounce package all-beef hot dogs, cut in to small bite-size pieces
2 pounds ground sirloin
2 medium onions, diced
4 garlic cloves, chopped
2 jalapeƱo peppers, seeded and finely chopped (add more or less depending on how much spice you like)
2 tablespoons (2 palmfuls) chili powder
2 tablespoons (2 palmfuls) cumin
Salt and freshly ground black pepper to taste
2 to 3 cups beef stock (add a little more or less depending on how loose you like your chili)
1 28-ounce can crushed tomatoes
1 15-ounce can red beans, drained
Hot sauce, to taste
Shredded cheddar cheese, for garnish
Carrot and celery sticks (these are for dipping, an optional item)

Rachael says this makes 4-6 servings. I'd say that's true if you're feeding four 250lb truck drivers. Aaron and I have been eating this for about three days now, and there's leftovers still in the fridge.


Preheat oven to 400 degrees F

Prepare cornbread according to the package's directions. Then, fold in corn kernels and spicy brown mustard. Butter or spray an 8x8 baking dish and pour in the mixture. Bake however long it says to cook on the back of the box. When finished, take it out and cut into chunks.

Once you have the cornbread working, start the chili: Heat a large, high-sided pot over medium-high heat with about 2 tablespoons EVOO (two turns of the pan). Add the chopped-up dogs and cook, stirring every now and then until lightly browned, 2-3 minutes. Remove and reserve the browned dogs.

Add the ground beef to the pot and use the back of a spoon or a potato masher to break it up into small pieces while it cooks and browns, about 4-5 minutes. Once the meat is brown, add the diced onions (reserving some for garnish), garlic, jalapeƱos, chili powder, cumin, salt and some freshly ground black pepper. Cook until the onions start to get tender, about 3-4 minutes.

Add the beef stock, crushed tomatoes, beans, reserved browned hot dogs back to the pot and season with some hot sauce, to taste. Bring the mixture up to a bubble and simmer for 10 minutes.

Rachael says to serve this with chopped onions and cheese on top as a garnish and then put a slice of cornbread on the side. We decided to melt cheese on top and then crumble the cornbread over the top as a garnish as well. It was sooo good! It tasted like a corn dog/chili dog in chili.

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