Corn Dog Chili Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.

Steps:

• 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.

Steps:

• Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.