Corn Dog Chili

Ingredients

• 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

Directions

1. 1

   Place a large saucepan over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons.

2. 2

   Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes.

3. 3

   Remove and reserve hot dogs.

4. 4

   Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes.

5. 5

   Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes.

6. 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. 7

   Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble.

8. 8

   Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.

9. 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. 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. 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. 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. 13

    Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes.

14. 14

    Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes.

15. 15

    Flip the cakes and cook another minute until done.

16. 16

    Reserve cooked cakes on a plate until the whole batch is cooked.

17. 17

    Serve the chili topped with the griddle cakes.