Place a large saucepan over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes. Remove and reserve hot dogs. Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes. Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes. 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. Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble. Reduce the heat to medium and simmer until thickened slightly, about 5 minutes. While the chili is thickening, place a large skillet or griddle pan over medium heat with a little EVOO or a spray of cooking spray. 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. Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes. Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes. Flip the cakes and cook another minute until done. Reserve cooked cakes on a plate until the whole batch is cooked. Serve the chili topped with the griddle cakes.