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Texas Corn Dogs: Chili-Topped Frito Dogs

Texas Corn Dogs: Chili-Topped Frito Dogs

by 2 people

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Makes: 8 to 12 servings

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