Chili Dog Con Cornbread Food

HOT DOG CORNBREAD CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray.
• In a large bowl, combine corn muffin mix, eggs, milk, and cayenne pepper with a spoon; mix well. Stir in hot dogs, then pour into prepared baking dish.
• Bake 25 to 30 minutes, or until a toothpick inserted in center comes out dry. Let cool 5 to 10 minutes, then slice.

CHILI CHEESE DOG CASSEROLE

Steps:

• Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.

CORNBREAD TOPPED CHILI CON CARNE

Steps:

• Heat the oil in a very large pan and fry the onion and garlic until it begins to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.
• Add the peppers then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, ketchup, tomato puree, and water stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours. At this point you can cool and freeze the chili, or just keep it in the refrigerator overnight.
• Preheat the oven to 425 degrees F.
• Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.
• Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.
• Pour the cornmeal topping over the chili con carne, or blob it over to cover the top as evenly as possible.
• Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling. How long this takes depends on the how cold or hot the chili was when it went into the oven. Since it's such a huge vat, you may find it easiest to reheat it on the stove in its pan first.
• Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath.
• Mash the avocados with the scallions and add the juice of up to 2 limes, to taste. Stir in most of the cilantro and turn into 2 bowls, sprinkling each with the remaining cilantro.
• Divide the sour cream into another 2 bowls, and dust with a little paprika and, into another pair of bowls add the grated Cheddar so that people can take clumps and add the tangy cheese to their plates of guacamole and sour cream splodged chili.

CORNBREAD-CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
• In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

CHILI DOG CON CORNBREAD

Steps:

• HEAT oven to 400°F Combine hot dogs and chili in 10-inch cast iron skillet. Cook over medium-high heat 5 to 8 minutes or until hot and bubbly, stirring occasionally.
• COMBINE all topping ingredients in a large bowl. Blend well. Spoon batter around edge of hot chili in skillet.
• BAKE 20 to 30 minutes or until topping is golden brown.

QUICK CHILLI CORNBREAD

Steps:

• Heat oven to 190C/fan 170C/gas 5. Generously butter a 25cm x 16cm baking tin or shallow roasting tray. Combine the semolina or polenta, flour and bicarbonate of soda in a large bowl and season. In a jug, combine the egg, milk, buttermilk or yogurt and chillies.
• Pour the contents of the jug into the bowl of dry ingredients and stir lightly to combine. Do not over stir as this will cause the bread to be tough. Pour the batter into the tin and bake in the oven for 35-40 mins until firm and golden on top. Cut the warm cornbread into pieces to serve. Serve immediately or leave to cool and re-heat, wrapped in foil. Can be frozen for up to 1 month.

CHILI DOG CHILI WITH SPICY MUSTARD CORNBREAD - RACHAEL RAY

Steps:

• Preheat oven to 400ºF.
• Prepare the cornbread according to package directions then fold in the corn kernels and spicy brown mustard. Butter or spray a 8x8 baking dish and pour in the mixture. Transfer to oven and bake according to the back of the box. Remove from oven and cut into chunks.
• Once you have the cornbread working, start the chili: Heat a large, high-sided pot over medium-high heat with about 2 tablespoons EVOO, two turns of the pan. Add the chopped-up dogs and cook, stirring every now and then until lightly browned, 2-3 minutes. Remove and reserve the browned dogs.
• Add the ground beef to the pot and use the back of a spoon or a potato masher to break it up into small pieces while it cooks and browns, about 4-5 minutes. Once the meat is brown, add the diced onions (reserving some for garnish), garlic, jalapeños, chili powder, cumin, salt and some freshly ground black pepper. Cook until the onions start to get tender, about 3-4 minutes.
• Add the beef stock, crushed tomatoes, beans, reserved browned hot dogs back to the pot and season with some hot sauce, to taste. Bring the mixture up to a bubble and simmer for 10 minutes.
• To serve, ladle up the Chili Dog Chili and top each portion with some cheese and some of the reserved chopped onion. Serve veggies sticks and a chunk of the cornbread alongside.