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    Hebrew National Chili Hot Dog Corn Bread


    Source of Recipe


    Azlinda

    List of Ingredients




    Hebrew National Chili Hot Dog Corn Bread Casserole
    Serves 6 to 8.

    1 tablespoon extra virgin olive oil
    1 teaspoon finely chopped fresh garlic
    2 medium onions, chopped
    1 bell pepper, chopped
    1/4 cup chopped celery
    3/4 pound ground round beef
    3/4 pound quartered Hebrew National® Kosher 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 Classic Southern Cornbread:
    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 soy milk (non-dairy) or water
    1 large egg, beaten
    1/8 cup vegetable oil, preferably sunflower
    1/2 cup shredded soy (non-dairy) cheddar cheese

    Recipe



    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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