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1
Place a large saucepan over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons.
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2
Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes.
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3
Remove and reserve hot dogs.
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4
Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes.
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5
Add the onions, garlic and jalapeno to the pan, and cook until tender, 5-6 minutes.
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6
Add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds.
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7
Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble.
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8
Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
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9
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray.
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10
In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
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11
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray.
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12
In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
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13
Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes.
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14
Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes.
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15
Flip the cakes and cook another minute until done.
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16
Reserve cooked cakes on a plate until the whole batch is cooked.
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17
Serve the chili topped with the griddle cakes.
