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1
Preheat oven to 400 degrees F.
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2
Prepare the cornbread according to package directions then fold in the corn kernels and spicy brown mustard.
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3
Butter or spray a 8x8 baking dish and pour in the mixture.
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4
Transfer to oven and bake according to the back of the box.
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5
Remove from oven and cut into chunks.
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6
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.
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7
Add the chopped-up dogs and cook, stirring every now and then until lightly browned, 2-3 minutes.
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8
Remove and reserve the browned dogs.
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9
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.
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10
Once the meat is brown, add the diced onions (reserving some for garnish), garlic, jalapenos, chili powder, cumin, salt and some freshly ground black pepper.
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11
Cook until the onions start to get tender, about 3-4 minutes.
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12
Add the beef stock, crushed tomatoes, beans, reserved browned hot dogs back to the pot and season with some hot sauce, to taste.
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13
Bring the mixture up to a bubble and simmer for 10 minutes.
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14
To serve, ladle up the Chili Dog Chili and top each portion with some cheese and some of the reserved chopped onion.
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15
Serve veggies sticks and a chunk of the cornbread alongside.
