Texas Corn Dogs Recipe

Texas Corn Dogs Recipe

How To Make Texas Corn Dogs

These corn dogs are made Texas-style, and they’re loaded with rich cornmeal chili. Top them with chips, mustard, and jalapenos for more flavor.

Preparation: 30 minutes
Cooking: 10 minutes
Total: 40 minutes



  • 1tbspcanola or corn oil
  • 2slicessmoky bacon,finely chopped
  • 1lbground beef sirloin
  • tbspancho chili powder
  • tspground instant espresso,or ground coffee
  • 1small onion,finely chopped
  • 2-3clovesgarlic,chopped
  • 1jalapeno chili pepper,finely chopped
  • 2tbsptomato paste
  • ½cupbeer,room temperature
  • 1cupbeef stock
  • 2tbspmasa,or cornmeal
  • ½cupred kidney beans,drained
  • 12hot dogs,(beef or pork)
  • 2cupscheese,shredded
  • 1bagfritos corn chips,for topping
  • yellow mustard
  • onions,minced
  • jalapeno peppers,pickled


  1. In a medium saucepan heat oil over medium high heat. Add the bacon and cook until crisp. Add the beef and brown well.

  2. Add the chili powder, expresso (if using), season with salt and pepper, stir for about 1 minute.

  3. Add onion, garlic, and fresh chili pepper and continue to cook until tender. Stir in tomato paste, cook for 1 minute.

  4. Add the beer (if using) then stock, stir in masa or cornmeal and simmer for about 10 minutes until thickened. Add the kidney beans and heat through.

  5. Heat the hotdogs on the grill or simmering water. Serve the dogs in toasted buns and top with cheese, chili, lots of fritos, mustard, oinions, and pickled jalepeños.


  • Calories: 473.67kcal
  • Fat: 34.23g
  • Saturated Fat: 12.85g
  • Trans Fat: 0.28g
  • Monounsaturated Fat: 13.10g
  • Polyunsaturated Fat: 5.57g
  • Carbohydrates: 18.67g
  • Fiber: 2.61g
  • Sugar: 1.15g
  • Protein: 22.36g
  • Cholesterol: 77.61mg
  • Sodium: 766.91mg
  • Calcium: 204.25mg
  • Potassium: 453.70mg
  • Iron: 2.31mg
  • Vitamin A: 84.74µg
  • Vitamin C: 2.92mg
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