The sun came out on Sunday long enough for us to have a BBQ. I think we are done with storms for a while here in North Carolina, but I sure did wish a storm came on my run this morning. Because if it isn’t stormy in North Carolina it is hot and humid! My family wanted some hot dogs on the grill, but that is just so boring! These Texas Corn Dogs sounded so yummy I couldn’t wait to give them a try!

If this is how amazing the ‘hot dogs’ are in Texas, I want to go visit. Really though, the chili style corn meal meat on these hot dogs made them fantastic! You can add a few favorite topping like jalepeños, mustard, cheddar cheese… but you have to add the Frito’s chips on top for that amazing crunch! You will never want to have boring hot dogs again after you give these a try!

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Texas Corn Dogs

By: Alyssa Rivers

Delcious texas style hot dogs topped with homemade cornmeal chili and all of your favorite toppings!

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 Corn Dogs

Ingredients 

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• ▢ 2 slices smoky bacon, finely chopped
• ▢ 1 pound lean ground beef
• ▢ 1 tablespoon canola or corn oil
• ▢ 1 ½ tablespoon ancho chili powder
• ▢ 1 ½ teaspoons ground instant espresso or ground coffee, optional
• ▢ 1 small onion, finely chopped, about 1/2 cup
• ▢ 2-3 cloves garlic, minced
• ▢ 1 red or green jalepeño chili pepper, minced
• ▢ 2 tablespoons tomato paste
• ▢ ½ cup room temperature beer, optional
• ▢ 1 cup beef stock
• ▢ 2 tablespoon masa or cornmeal
• ▢ ½ cup drained red kidney beans
• ▢ 8-12 beef or pork hot dogs
• ▢ 2 cups shredded cheese
• ▢ 1 bag Fritos Corn Chips for topping
• ▢ Yellow Mustard
• ▢ Minced onions
• ▢ Pickled jalepeño peppers

Instructions 

• In a medium saucepan heat oil over medium-high heat. Add the bacon and ground beef and cook until it is fully browned and cooked through.
• Add the chili powder, and espresso (if using), season with salt and pepper, stir and cook for about 1 minute.
• Add onion, garlic, and fresh chili pepper and continue to cook until tender about 6-7 minutes.
• Stir in the tomato paste, and cook for 1 minute. Add the beer (if using) and stock.
• Stir in masa or cornmeal and simmer until thickened about 10 minutes. Add the kidney beans and heat through.
• Heat the hotdogs on the grill or a skillet over medium-high heat. Serve the dogs in toasted buns and top with cheese, chili meat mixture, lots of Fritos, mustard, onions, and pickled jalepeños.

Nutrition

Calories: 311kcalCarbohydrates: 7gProtein: 16gFat: 24gSaturated Fat: 10gCholesterol: 61mgSodium: 565mgPotassium: 309mgFiber: 2gSugar: 2gVitamin A: 724IUVitamin C: 3mgCalcium: 118mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course

Cuisine: American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!