Texas Corn Dogs: Chili-Topped Frito Dogs
Have fun with hot dogs this summer by topping with beefy sassy chili, cheese and Fritos!
- 1 tablespoon canola or corn oil
- 2 slices smoky bacon, finely chopped, or 2 ounces ham ends
- 1 pound ground beef sirloin (beefy) or chuck (buttery)
- 1 1/2 tablespoons ancho chili powder (about 1 1/2 palmfuls) or chili powder blend, such as Gebhardt’s brand
- 1 1/2 teaspoons ground instant espresso (about 1/2 palmful) or 1/4 cup strong coffee
- Salt and pepper
- 1 small onion, finely chopped
- 2-3 cloves garlic, chopped
- 1 red or green jalapeño pepper, finely chopped
- 2 tablespoons tomato paste
- 1/2 cup beer, at room temperature
- 1 cup beef stock
- 1 round tablespoon masa or cornmeal
- 1/2 cup drained red kidney beans (optional)
- 8-12 beef or pork hot dogs
- 8-12 hot dog rolls, lightly toasted
- 2 cups shredded cheddar cheese
- 1 bag Fritos Corn Chips, for topping
- Yellow mustard
- Minced onions
- Pickled jalapeño peppers
In a medium size saucepan, heat the oil over medium-high. Add the bacon (or ham ends); cook until crisp, 2-3 minutes. Add the beef; brown well. Add the chili powder and espresso (or coffee); season with salt and pepper and stir for 1 minute. Add the onion, garlic and fresh jalapeño pepper and cook, stirring often, 6-7 minutes. Stir in the tomato paste; cook for 1 minute. Add the beer, then the stock; stir in the masa (or cornmeal) and simmer at a low bubble until thickened, about 10 minutes. Add the beans to heat through, if using.
Heat the dogs through in simmering water, then crisp up the casings on an outdoor grill or griddle pan.
Serve the dogs in the toasted rolls topped with cheese, then chili, lots of Fritos, mustard, onions and pickled jalapeño peppers.