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For the chili sauce: In a large skillet over medium heat brown the hot dog slices for about 5-8 minutes until lightly browned.
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Remove the hot dogs from the skillet and set aside.
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Add the ground beef, onion and garlic to the skillet and cook until the beef is browned and cooked through.
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Add the chili powder, salt and pepper.
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Cook for 3-5 minutes.
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Dont skip this step, it allows the spices to bloom and maximize their flavor.
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It will make a difference in the flavor of your finished dish.
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Stir in the water, ketchup, Worcestershire sauce, vinegar, Franks hot sauce and the dry mustard.
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Bring to a boil.
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Then reduce heat to low and simmer, stirring frequently, for 30 minutes.
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Return the hot dogs to the skillet after the sauce has simmered for 30 minutes.
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Continue to simmer for 15 minutes more or until most of the liquid is evaporated.
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Set aside to cool for 10 minutes while you make the cornbread topping.
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For the cornbread topping: In a medium-sized bowl, combine the flour, corn meal, sugar, salt and baking powder.
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Stir to combine ingredients.
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Add the egg, milk and vegetable oil and stir to combine.
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Stir in the shredded cheddar cheese.
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For the pot pies: Preheat oven to 375 F.
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Place about 3/4 1 cup of the chili sauce into individual-sized ramekins or soup crocks.
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Feel free to add extra cheese if desired.
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Spread about 1/2 cup of the cornbread batter on top of the pie.
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I used my ice cream scoop so they would be uniform.
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I was able to make 6 pot pies with the size of ramekins I used.
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Bake at 375 F for 15-18 minutes or until the cornbread is brown.
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Cooks Notes: -Feel free to use a couple of boxes of your favorite corn muffin mix if you are short on time.
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-If you want a straight meat sauce: Use 2 pounds of ground beef and omit the hot dogs.
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The amounts of the other ingredients will remain the same.
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-This sauce freezes really well.
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-You can also make this dish in a 9 x 13 casserole dish.
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Just assemble the same way and bake at 375 F for about 30 minutes.
