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This easy Chili Corn Dog Casserole is the most guilt free way imaginable to satisfy your cravings for both chili and corndogs in a much lighter way. This zesty chili dish has small pieces of hotdogs thrown into the mix. Then it’s topped off with a cheddar polenta that combines the flavors of a corndog with the textural feeling of a shepherd’s pie. The chili recipe utilizes less meat and more hidden veggies making it a meal you can feel better about putting on the table.
Visit my EZ Gluten Free blog at http://ezgf.blogspot.com/2011/10/chili-corndog-casserole.html to see this recipe in print or for more gluten free recipes.
All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative Commons license. http://incompetech.com/m/c/royalty-free/index.html?keywords=golly+gee&Search=Search
Ingredients:
• FOR THE CHILI:
• 2 hotdogs, sliced into ½ inch pieces (make sure they are gluten free)
• ½ lb lean ground beef
• 1 large onion, diced
• 1 small zucchini, grated
• 1 carrot, peeled and grated
• 2 serrano peppers, minced
• 2 cloves garlic, minced
• 16 ounce jar ChiChi’s mild salsa
• 8 ounces water
• 1 can red kidney beans, rinsed and drained
• 2 tablespoons brown sugar
• 2 tablespoons of chili powder
• salt and pepper to taste
• FOR THE POLENTA:
• 2 cups water
• 1 cup milk
• 2 tablespoons butter
• ½ teaspoon of salt
• 1 cup instant polenta
• 2 oz extra sharp cheddar
For this recipe or more free healthy recipes, cooking tips and tutorials or go to
http://www.favediets.com/Casserole-Recipes/Chili-Corndog-Casserole
