Hebrew National Chili Hot
Dog Corn Bread Casserole

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Ingredients

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

Instructions

  1. 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.
  2. Sprinkle on the spices and cook for 2 minutes.
  3. Add tomatoes and hot dogs and simmer.
  4. Pour into a 12 x 7 1/2 x 2-inch baking dish.
  5. 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.
  6. Serve with chopped onions and chopped tomatoes.

Yield: 6 to 8 servings