Recipe For Cooking Hebrew National Chili Hot Dog Corn Bread Casserole

Toaster Oven Casseroles :: Beef Casseroles

Hebrew National Chili Hot Dog Corn Bread Casserole

Serves 6 to 8.

1 Tbsp. extra virgin olive oil
1 tea. finely chopped fresh garlic
2 med. onions, chopped
1 bell pepper, chopped
1/4 C. chopped celery
3/4 lb. ground round beef
3/4 lb. qt.ed Hebrew National Kosher Beef Hot Dogs
2 (14 oz.) cans whole tomatoes
2 Tbsp. chili powder
1 Tbsp. Worcestershire sauce
1 tea. oregano leaves
1 tea. cumin
Salt and pepper to taste
Ground cayenne pepper to taste

Batter for Classic Southern Cornbread
1 C. yellow or white cornmeal, preferably stone ground
1/4 C. flour
1 Tbsp. sugar
1 1/4 tea. baking powder
1/4 tea. baking soda
1/2 tea. salt
1 C. soy milk (non-dairy) or water
1 lrg. egg, beaten
1/8 C. canola oil, preferably sunflower
1/2 C. shredded soy (non-dairy) cheddar cheese

In a lrg. Dutch oven or 6-qt. saucepan, add olive oil, onions, green peppers, celery, garlic, and ground beef. Brown the meat over med. heat, stirring occasionally. Sprinkle on the spices and cook for 2 min.

Add tomatoes and hot dogs and simmer. Pour into a 12 x 7 1/2 x 2-in. 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 min. until brown and bubbly.

Serve with chopped onions and chopped tomatoes.