Hebrew National Chili Hot Dog Corn Bread Casserole

You'll Need

• 1 teaspoon finely chopped fresh garlic
• 2 medium onions, chopped
• 1 bell pepper, chopped
• 1/4 cup chopped celery
• 3/4 pound ground round beef
• 3/4 pound quartered Hebrew National; Kosher Beef Hot Dogs
• 2 (14 ounce) cans whole tomatoes
• 2 tablespoons chili powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon oregano leaves
• 1 teaspoon cumin
• Salt and pepper to taste
• Ground cayenne pepper to taste
• 
  
• Batter for Classic Southern Cornbread
• 1 cup yellow or white cornmeal, preferably stone ground
• 1/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup soy milk (non-dairy) or water
• 1 large egg, beaten
• 1/8 cup vegetable oil, preferably sunflower
• 1/2 cup shredded soy (non-dairy) cheddar cheese

 In a large Dutch oven or 6-quart saucepan, add olive oil, onions, green peppers, celery, garlic, and ground beef. Brown the meat over medium heat, stirring occasionally. Sprinkle on the spices and cook for 2 minutes.

Add tomatoes and hot dogs and simmer. Pour into a 12 x 7 1/2 x 2-inch baking dish.

Make the cornbread batter. Place the batter on top, sprinkle with soy Cheddar cheese, and bake at 375 degrees F for 25-30 minutes until brown and bubbly.

Serve with chopped onions and chopped tomatoes