Corn Dog Chili

I saw this on the Racheal Ray Show and had to make it! I thought the kids would love it!! What do I know? I made it to spicey! I will not add the jalapeno next time I make it. That was just wrong. I thought it wouldn't be to bad, but it was...it was to spicey for the kids to eat.. Me, my hubby, and my oldest boy loved it though.. the little ones just ate plain old hotdogs on a bun...

* I wanted to come back and update on this. It is so good! I have made it a few times since then and cut down on the spice and everyone loves it now. I even make the corn cakes to go with it. They are a MUST when you make this dish!

** This is a family staple chili now! Delish!

The Menu:

Corn Dog Chili

The Original Recipe:
This comes from Racheal Ray Show. I added in a can of Chili Beans, too.. I figure chili, hot dogs.. you need beans!! This post is linked over to Taste and Tell blog for Saturdays with Rachael Ray.

Corn Dog Chili

Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional
1 pound all-beef hot dogs, chopped
2 pounds ground sirloin
1 large onion, chopped
3 cloves garlic, finely chopped or grated
2 jalapeño peppers, seeded and chopped
1/4 cup tomato paste
2 tablespoons chili powder
1 tablespoon smoked paprika
3 cups beef stock
Salt and ground black pepper
1 box cornbread mix, such as Jiffy brand
1/4 cup spicy brown mustard
2/3 cup milk
2 tablespoons butter, melted
1 egg
Yields: 6 servings
Preparation

Place a large saucepan over medium-high heat with 2 turns of the pan of EVOO, 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 EVOO 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 EVOO 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.