Corn Dog Chili

Directions

1. 1
   Place a large saucepan over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons.
2. 2
   Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes.
3. 3
   Remove and reserve hot dogs.
4. 4
   Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes.
5. 5
   Add the onions, garlic and jalapeno to the pan, and cook until tender, 5-6 minutes.
6. 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.
7. 7
   Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble.
8. 8
   Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
9. 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.
10. 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.
11. 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.
12. 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.
13. 13
    Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes.
14. 14
    Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes.
15. 15
    Flip the cakes and cook another minute until done.
16. 16
    Reserve cooked cakes on a plate until the whole batch is cooked.
17. 17
    Serve the chili topped with the griddle cakes.