Chili Cheese Corn Dog

Instructions:

1. Make the chili:

• Heat a large skillet over medium heat and add the ground beef. Cook, breaking it up with a spoon, until browned.
• Add diced onion and minced garlic to the skillet. Cook for about 3-5 minutes until onions are translucent.
• Stir in the tomato paste, chili powder, cumin, paprika, salt, and pepper. Cook for another 2 minutes.
• Add the diced tomatoes and kidney beans. Reduce heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally. Adjust seasoning if needed. Keep warm.

2. Prepare the corn dog batter:

• In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
• In another bowl, whisk the egg, milk, and melted butter.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix—some lumps are fine.
• Pat dry the hot dogs with paper towels and insert a wooden skewer into each one, leaving enough for a good handle.

3. Fry the corn dogs:

• Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
• Dip each hot dog into the batter, swirling to coat completely.
• Carefully place the battered hot dogs into the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes. Use tongs to turn them for even cooking.
• Remove the corn dogs and place them on a plate lined with paper towels to drain excess oil.