Thursday, January 30, 2014

Chili Corn Dog Casserole

Chili Corn Dog Casserole- www.hunwhatsfordinner.com

Boy is it cold! For a week and a half, the kids haven't been going out for recess, due to the frigid temperatures. Today is suppose to warm up but I, along with most people experiencing these temperatures, are so ready for Spring. When it's cold outside, it makes me crave hearty comforting foods. The other night I mentioned to Hubby that I was craving some chili and that I thought I would make it again, to see if maybe the kids would eat it now. Hubby mentioned that he was craving corn dogs, which gave me an idea about combining the two. I mean, what goes better with chili, than corn bread?

So, I decided to mix some chopped hot dogs, into my cornbread batter, like with corn dog muffins. For the chili, a wanted it nice and thick, so it wouldn't make the corn dog crust soggy. The smell of this cooking was amazing! I loved the contrast of the sweet buttery cornbread, with the smoky salty hot dogs and spicy chili. The kids really loved this, which surprised me because chili has never been something they liked to eat. Hubby and I enjoyed this too and I must say, just like regular chili, it was better the next day. It reheats wonderfully and topped with sour cream, cheese and green chiles, it's an amazing meal, perfect for a cold winter night.

Chili Corn Dog Casserole- www.hunwhatsfordinner.com

Chili Corn Dog Casserole
printable version

1 lb lean ground beef
2 cloves garlic
1 small onion chopped
1 red pepper, chopped
1 1/2 tsp chipotle pepper powder
1 Tbs chili powder
1 tsp cumin
salt and pepper to taste
2 C tomato juice (or 1- 14oz can diced tomatoes)
1- 14oz can red kidney beans, drained and rinsed

Corn Dog Crust
1 C yellow cornmeal
1/2 C flour
1/4 cup sugar
1 Tbs baking powder
1/4 tsp salt
1/2- 3/4 C buttermilk
1 large egg, lightly whisked
5 Tbs butter, melted, cooled slightly
4 hot dogs, chopped

In a large skillet, brown the ground beef over medium high heat. Once no longer pink, add in the onion, garlic and red pepper. Season with chipotle pepper powder, chili powder, cumin, salt and pepper. Cook for 5 minutes, stirring occasionally, until onions are soft and translucent. Add in tomato juice and beans and simmer for 10-15 minutes, until reduced and thick. Pour chili into a 9x9 inch casserole dish and set aside.

Preheat oven to 350 degrees.

In a bowl combine the corn meal, flour, sugar, salt and baking powder. Add in the egg, buttermilk and melted butter and stir until well combined. Stir in the chopped hot dogs. Spread mixture evenly over chili in the casserole dish. Bake for 30-40 minutes; until corn bread is set in the centre. Let rest 10 minutes, before serving.

This post is linked to these AWESOME linky parties

Wonderfully Creative Wednesday
What's Cookin' Wednesday
Thursday Favorite Things
Full Plate Thursday
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Bev Carter said...

Wow, this looks so yummy. I just showed it to my husband, and he said, "looks like my kind of food". I pinned it and saved it.
Thanks so sharing,

Shannon {Cozy Country Living} said...

This looks tasty! I love a good casserole during the busy work week:)

Miz Helen said...

Hi Cindy,
What a great casserole for the young and old alike, we would just love it!
Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen

Debi Wayland said...

This looks awesome! My husband would love this! I'm really excited to try this one!