As we drove by Sonic a couple of weeks ago, my son told me he wanted me to make my Hot Dog Chili Sauce. I actually hadn’t made it for a long time because a few years back when I ran the concession stands for a couple of groups that my kids were involved in, the Cub Scouts and YMCA Swim Team, I made it by the bucketful! Needless to say, my family got rather tired of it. We used it for Chili Dogs, Frito Pies, a topper for baked potatoes, as well as just eating it plain. My kids also used it to make Frito Chili Cheese Wraps, an idea they ripped off from Sonic, which wasn’t bad by the way. It can be used in a lot of tasty ways.
I had recently found the ramekin dishes in the photo for a really great price at Target– I loved the red and had to have them. (Target had several other great colors, by the way.)
When Jack requested that I make the Chili Sauce, I had an idea: I wanted to use my new dishes and decided to change up my Chili Sauce a little by adding the hot dogs to the sauce and turning them into a “pot pie.” What kids don’t love a little individual dish just for them? I know a few big kids that like it as well!
- 1 pound Beef Hot Dogs, sliced
- 1 pound lean ground beef
- 1 medium onion chopped, 1 cup
- 3 cloves garlic minced, 1½ teaspoons
- 1 tablespoon (heaping) Chili Powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2¼ cup water
- 1 cup ketchup
- 4 teaspoons Worcestershire Sauce
- 1 teaspoon white vinegar
- 1 teaspoon Frank's Hot Sauce
- ½ teaspoon dry mustard
- 1 cup flour
- 1 cup corn meal
- ½ cup white sugar
- 1 teaspoon salt
- 3½ teaspoons baking powder
- 1 egg
- 1 cup milk
- ⅓ cup vegetable oil
- 1 cup (4 ounces) shredded cheddar cheese, plus extra if desired for topping Chili Sauce
- Chopped Green Onions
- Sour Cream
- Jalapeno Slices
- In a large skillet over medium heat brown the hot dog slices about 5-8 minutes until lightly browned. Remove the hot dogs from the skillet and set aside. Add the ground beef, onion and garlic to the skillet and cook until the beef is browned and cooked through.
- Add the Chili Powder, salt and pepper. Cook for 3-5 minutes. Don't skip this step, it allows the spices to bloom and maximize their flavor. It will make a difference in the flavor of your finished dish.
- Stir in the water, ketchup, Worcestershire sauce, vinegar, Frank's and the dry mustard. Bring to a boil; reduce heat to low and simmer, stirring frequently, for 45 minutes or until most of the liquid is evaporated.
- Return the hot dogs to the skillet after the sauce has simmered for 30 minutes. Set aside to cool for 10 minutes while you make the cornbread topping.
- Combine the flour, corn meal, sugar, salt and baking powder. Stir to combine ingredients. Add the egg, milk and vegetable oil, and stir to combine. Stir in the shredded Cheddar cheese.
- Place about ¾ - 1 cup Chili Cheese Dog Sauce in an individual ramekin or soup crock. Feel free to add extra cheese if desired. Spread about ½ cup of the cornbread batter on top of the pie. I used my ice cream scoop so they would be uniform.
- Bake at 375 degrees for 15-18 minutes or until the cornbread is brown.
- Feel free to use a couple of boxes of your favorite Corn Muffin Mix if you are short on time.
- If you want a straight meat sauce: Use 2 pounds of ground beef and omit the hot dogs. The amounts of the other ingredients will remain the same.
- This sauce freezes really well.
- You can also make this dish in a 9 x 13 casserole dish. Just assemble the same way and bake at 375 degrees for about 30 minutes.
I’ve linked this recipe to the “Weekend Potluck” host by The Country Cook, Meet Penny, 4 Little Fergusons and Baking Bad.
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