Chili Hot Dog Corn Bread Casserole
Source of Recipe
Aunt Saunny
1 tablespoon oil
1 teaspoon finely chopped fresh garlic
2 medium onions, chopped
1 bell pepper, chopped
1/4 cup chopped celery
1 pound ground round beef
1 pound quartered Jumbo Beef Hot Dogs
2 (14 ounce) cans whole tomatoes
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon oregano leaves
1 teaspoon cumin
Salt and pepper to taste
Ground cayenne pepper to taste
Batter for Cornbread Southern Style
1 cup yellow or white cornmeal, preferably stone ground
1/4 cup all-purpose flour
1 tablespoon granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 large egg, beaten
1/8 cup vegetable oil, preferably sunflower
1/2 cup shredded cheddar cheese
In a large Dutch oven or 6-quart saucepan, add olive oil, onions, green peppers, celery, garlic, and ground beef. Brown the meat over medium heat, stirring occasionally. Sprinkle on the spices and cook for 2 minutes.
Add tomatoes and hot dogs and simmer. Pour into a 12 x 7 1/2 x 2-inch baking dish.
Make the cornbread batter. Place the batter on top, sprinkle with soy Cheddar cheese, and bake at 375 degrees F for 25-30 minutes until brown and bubbly.
Serve with chopped onions and chopped tomatoes.
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