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Chili Corn Dog Casserole #Blogtober

 Hearty Chili is topped with Hot Dog studded Corn Bread, for an out of this world casserole the kids will LOVE!



Boy it's getting cold fast!  Today is suppose to warm up but with Fall, you just never know. When it's cold outside, it makes me crave hearty comforting foods. The other night I mentioned to my SO, 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. My daughter had mentioned that she 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, 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 fall or winter night.




Chili Corn Dog Casserole



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.


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Comments

  1. sounds like a good recipe, I like that it can be combined to cater for everyone's craving. New recipe to try! thanks for sharing

    ReplyDelete
    Replies
    1. Defintely, pairing two yummy foods ensures everyone will love it!

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  2. I love this i sometimes need ideas on how to change my meals up and this is perfect 👌

    ReplyDelete
    Replies
    1. I'm the same way, which is why I love being a food blogger, LOL

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  3. Yummy - this looks so delicious x #AnythingGoes

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  4. Wow this looks so yummy! All of your recipes are so great and different from anything else I’ve ever seen. Would love to try this one out too! 😋🥰

    ReplyDelete
    Replies
    1. Thanks! I try to create things no one else has thought of. It's a great way to stand out!

      Delete
  5. Another delicious recipe from you! I've never had chili corndog casserole before and I know this is going to be perfect for my husband! <3

    ReplyDelete
    Replies
    1. It's so good! I fell in love with cornbread while living in TN and have always loved corn dogs, so.... I had to pair the two with chili!

      Delete

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