Chili Cheese Corn Dog

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!

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