Best 2 Corn Dog Chili Recipes

Corn dog chili is a unique and flavorful dish that combines the beloved flavors of corn dogs and chili. With its crispy cornbread coating and savory chili filling, this dish is a hit among people of all ages. The combination of sweet and savory flavors creates a delightful experience that is perfect for any occasion. Whether you're hosting a party, tailgating at a sporting event, or simply looking for a fun and easy weeknight meal, corn dog chili is sure to be a crowd-pleaser.

Here are our top 2 tried and tested recipes!

CHILI CORN DOG CASSEROLE

Chili Corn Dog Casserole image

With simple stuff...comes a moist, down-home and wholesome meal, snack, or a fun side dish. I serve this up next to pulled pork sandwiches or as the main event alongside mac and cheese. Can't think of anything more Americana than beans and weenies...unless it's a chili corn dog! Top with shredded Cheddar cheese, it'll make you want to slap your mama.

Provided by Terry E.

Categories Main Dish Recipes Casserole Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

cooking spray
1 tablespoon olive oil
1 cup chopped green bell pepper
½ cup chopped onion
½ cup chopped celery
1 (16 ounce) package hot dogs, halved lengthwise and cut into 1-inch pieces
1 (15 ounce) can chili with beans
1 (8.5 ounce) package cornbread mix
1 egg, beaten
⅓ cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat; cook and stir green bell pepper, onion, and celery in hot oil until onion is translucent, about 5 minutes. Stir in hot dog pieces and cook and stir until hot dogs begin to brown, 6 more minutes. Stir in the chili and heat the mixture thoroughly.
Beat cornbread mix, egg, and milk in a bowl with a spoon until batter is just moistened, and spread half the cornbread batter into the prepared baking dish. Top batter with the hot dog mixture; spread remaining half of cornbread batter over the top.
Bake in the preheated oven until casserole is bubbling and cornbread topping is golden brown, about 25 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 24.9 g, Fiber 3.1 g, Protein 13.1 g, SaturatedFat 9 g, Sodium 1411.6 mg, Sugar 7.2 g

CORN DOG CHILI

Corn Dog Chili image

Make and share this Corn Dog Chili recipe from Food.com.

Provided by CookingONTheSide

Categories Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil, plus additional
1 lb all- beef hot dog, chopped
2 lbs ground sirloin
1 large onion, chopped
3 garlic cloves, finely chopped
2 jalapeno peppers, seeded and chopped
1/4 cup tomato paste
2 tablespoons chili powder
1 tablespoon smoked paprika
3 cups beef stock
salt & fresh ground pepper
1 (8 ounce) box cornbread mix, such as Jiffy brand
1/4 cup spicy brown mustard
2/3 cup milk
2 tablespoons butter, melted
1 egg

Steps:

Place a large saucepan over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons.
Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes.
Remove and reserve hot dogs.
Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes.
Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes.
Add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds.
Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble.
Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray.
In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray.
In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes.
Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes.
Flip the cakes and cook another minute until done.
Reserve cooked cakes on a plate until the whole batch is cooked.
Serve the chili topped with the griddle cakes.

Tips:

For a crispy corn dog, use a mixture of cornmeal and flour in the batter.
Make sure the oil is hot enough before frying the corn dogs, or they will not cook evenly.
Do not overcrowd the pan when frying the corn dogs, or they will not cook properly.
Use a variety of toppings for your corn dogs, such as ketchup, mustard, relish, and coleslaw.
For a fun twist, try making corn dogs with different types of hot dogs, such as spicy or veggie dogs.

Conclusion:

Corn dogs are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a crispy cornmeal coating and a juicy hot dog center, corn dogs are the perfect food for a party, picnic, or barbecue. So next time you are looking for a fun and tasty snack, give corn dogs a try!