Ingredients:
For the corn dogs:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup melted butter
- 8 hot dogs
- 8 wooden skewers or popsicle sticks
- Vegetable oil for frying
For the chili:
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Shredded cheddar cheese, for topping
Instructions:
1. Make the chili:
- Heat a large skillet over medium heat and add the ground beef. Cook, breaking it up with a spoon, until browned.
- Add diced onion and minced garlic to the skillet. Cook for about 3-5 minutes until onions are translucent.
- Stir in the tomato paste, chili powder, cumin, paprika, salt, and pepper. Cook for another 2 minutes.
- Add the diced tomatoes and kidney beans. Reduce heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally. Adjust seasoning if needed. Keep warm.
2. Prepare the corn dog batter:
- In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk the egg, milk, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix—some lumps are fine.
- Pat dry the hot dogs with paper towels and insert a wooden skewer into each one, leaving enough for a good handle.
3. Fry the corn dogs:
- Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
- Dip each hot dog into the batter, swirling to coat completely.
- Carefully place the battered hot dogs into the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes. Use tongs to turn them for even cooking.
- Remove the corn dogs and place them on a plate lined with paper towels to drain excess oil.
4. Assemble the chili cheese corn dogs:
- Place the fried corn dogs on a serving plate or tray.
- Spoon a generous amount of chili over each corn dog.
- Sprinkle shredded cheddar cheese on top of the chili.
- Serve immediately while still warm.
Tips:
- Experiment with different types of cheese for added flavor.
- You can also add toppings like diced onions, jalapeños, or sour cream for extra taste and texture.
Enjoy these indulgent Chili Cheese Corn Dogs as a fun and flavorful treat!
