Chili Dog Chili With Spicy Mustard Cornbread - Rach

Name: Chili Dog Chili With Spicy Mustard Cornbread - Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) box cornbread mix, recommended brand Jiffy; 2 eggs; ⅔ cup milk; 2 cups frozen corn kernels, thawed; 2 tablespoons spicy brown mustard (eyeball it); butter (for greasing baking dish) or nonstick cooking spray (for greasing baking dish); 2 tablespoons extra virgin olive oil (EVOO); 1 (16 ounce) packageall-beef hot dogs, cut in to small bite-size pieces; 2 lbs ground sirloin; 2 medium onions, diced; 4 garlic cloves, chopped; 2 jalapeno peppers, seeded and finely chopped (add more or less depending on how much spice you like); 2 tablespoons chili powder (2 palmfuls); 2 tablespoons cumin (2 palmfuls); salt & freshly ground black pepper; 2 -3 cups beef stock (add a little more or less depending on how loose you like your chili); 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can red beans, drained; hot sauce, to taste; shredded cheddar cheese, for garnish; carrot, and; celery rib

Servings: persons

1 (16 ounce) box cornbread mix, recommended brand Jiffy
2 eggs
⅔ cup milk
2 cups frozen corn kernels, thawed
2 tablespoons spicy brown mustard (eyeball it)
butter (for greasing baking dish) or nonstick cooking spray (for greasing baking dish)
2 tablespoons extra virgin olive oil (EVOO)
1 (16 ounce) packageall-beef hot dogs, cut in to small bite-size pieces
2 lbs ground sirloin
2 medium onions, diced
4 garlic cloves, chopped
2 jalapeno peppers, seeded and finely chopped (add more or less depending on how much spice you like)
2 tablespoons chili powder (2 palmfuls)
2 tablespoons cumin (2 palmfuls)
salt & freshly ground black pepper
2 -3 cups beef stock (add a little more or less depending on how loose you like your chili)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can red beans, drained
hot sauce, to taste
shredded cheddar cheese, for garnish
carrot, and
celery rib

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

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 (16 ounce) box cornbread mix, recommended brand Jiffy, 2 eggs, ⅔ cup milk, 2 cups frozen corn kernels, thawed, and more.

Yes, Chili Dog Chili With Spicy Mustard Cornbread - Rachael Ray falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chili Dog Chili With Spicy Mustard Cornbread - Rachael Ray

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions