Hebrew National Chili Hot
Dog Corn Bread Casserole
- 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 Hebrew National Kosher Beef Hot Dogs, quartered
- 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
- 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.
Yield: 6 to 8 servings