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Chili Dog Chili With Spicy Mustard Cornbread

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Rachael Ray
Related tags
brunch low carb nut free 4th of july american
Nutrition per serving    (USDA % daily values)
CAL
1793
FAT
325%
CHOL
145%
SOD
152%

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Ingredients for 4 servings

2 boxes cornbread mix (8 1/2 ounces each), such as Jiffy brand

2 eggs

2/3 cup milk

2 cups frozen corn kernels, thawed

2 tablespoons spicy brown mustard (eyeball it)

Butter or nonstick cooking spray, for greasing baking dish

2 tablespoons extra virgin olive oil (EVOO)

1 package all-beef hot dogs (16 ounces), cut into small bite-size pieces

2 pounds ground sirloin

2 medium onions, diced

4 cloves garlic, chopped

2 jalapeƱo peppers, seeded and finely chopped (add more or less depending on how much spice you like)

2 tablespoons chili powder (2 palmfuls)

2 tablespoons cumin (2 palmfuls)

Salt and freshly ground black pepper, to taste

2-3 cups beef stock (add a little more or less depending on how loose you like your chili)

1 can crushed tomatoes (28 ounces)

1 can red beans (15 ounces), drained

Hot sauce, to taste

Shredded cheddar cheese, for garnish

Carrot and celery sticks

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