Hebrew National Chili Hot Dog Corn Bread Casserole

Serves 6 to 8.

1 tablespoon extra virgin olive oil
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 Hebrew National Kosher Beef Hot Dogs, quartered
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.