
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.
Serves:
Ingredients
- 1tbspcanola or corn oil
- 2slicessmoky bacon,finely chopped
- 1lbground beef sirloin
- 1½tbspancho chili powder
- 1½tspground 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
Instructions
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In a medium saucepan heat oil over medium high heat. Add the bacon and cook until crisp. Add the beef and brown well.
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Add the chili powder, expresso (if using), season with salt and pepper, stir for about 1 minute.
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Add onion, garlic, and fresh chili pepper and continue to cook until tender. Stir in tomato paste, cook for 1 minute.
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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.
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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.
Nutrition
- Calories:Â 473.67kcal
- Fat:Â 34.23g
- Saturated Fat:Â 12.85g
- Trans Fat:Â 0.28g
- Monounsaturated Fat:Â 13.10g
- Polyunsaturated Fat:Â 5.57g
- Carbohydrates:Â 18.67g
- Fiber:Â 2.61g
- Sugar:Â 1.15g
- Protein:Â 22.36g
- Cholesterol:Â 77.61mg
- Sodium:Â 766.91mg
- Calcium:Â 204.25mg
- Potassium:Â 453.70mg
- Iron:Â 2.31mg
- Vitamin A: 84.74µg
- Vitamin C:Â 2.92mg
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