Chili Cheese Corn Dog Casserole

The kids LOVED this dish, as did I!

16 oz. pkg. hot dogs, sliced (I recommend uncured, all beef hot dogs)
1 Lb. lean ground beef
1/2 cup yellow onion, chopped
2 whole fresh garlic cloves, minced
1 heaping Tbs. ground chili powder
1 tsp. sea salt
Several dashes fresh ground black pepper
2 cups water
3/4 cups ketchup
4 tsp. Worcestershire sauce
1 tsp. white vinegar
1 tsp. Frank's Hot Sauce
1/2 tsp. dry ground mustard
1 cup sharp cheddar cheese, shredded

Cornbread Topping:
1 cup whole wheat flour
1 cup yellow corn meal
1/2 cup dry honey granules or granulated white sugar
1 tsp. sea salt
1-1/2 tsp. aluminum-free baking powder
1 whole large egg
1 cup milk
1/3 cup olive oil
1 cup sharp cheddar cheese, shredded

Optional Toppings:
Sour Cream
Green onion, chopped

For Beef Filling: In a large pan, over medium heat, brown hot dog slices. Transfer to a bowl and set aside.

Add the ground beef, onion, and garlic to the pan. Cook until beef is no longer pink. Drain grease and return to pan. Stir in chili powder, salt, and pepper. Allow to cook for an additional 3 minutes, so flavors can blend.

Stir in water, ketchup, Worcestershire sauce, vinegar, Frank's hot sauce, and dry mustard. Bring to a boil, then turn heat down to a simmer. Simmer for 30 minutes, uncovered, stirring occasionally.

Add hot dogs to beef mixture and continue to simmer, uncovered,  for an additional 15 to 20 minutes, or until almost all of the liquid is absorbed. If it is too liquidy, your casserole will be liquidy. Set aside to cool, while you make the cornbread topping.

Preheat the oven now to 375 degrees.

For the Cornbread Topping: In a medium-sized bowl, combine the flour, corn meal, sugar, salt, and baking powder. In a separate bowl, combine the egg, milk, and olive oil. Pour the wet mixture into the dry mixture, and stir to combine. Do not over mix. Stir 1 cup cheese into the cornbread mixture.

Assemble: Pour the beef mixture into a greased 9 x 13 baking dish. Sprinkle 1 cup cheese on top. Spread the cornbread mixture over the top. Bake, uncovered, for 25 to 30 minutes, or until the corn bread is golden brown and set. Top with sour cream and/or green onions, if desired, upon serving.

Tip: I recommend buying uncured hot dogs, as they do not contain unhealthy nitrates or nitrites. Stick with all beef, verses pork.You can typically find these in the organic or all natural section of major grocery stores.