Chili Corn Dogs bring together two beloved American classics in one irresistible hand-held treat. The comforting warmth of homemade chili wrapped in sweet cornbread batter, then fried to golden perfection creates a carnival-worthy snack right in your own kitchen.
Perfect for game days, casual gatherings, or when you’re simply craving something fun and satisfying, these Chili Corn Dogs elevate the traditional corn dog into something truly special. The spicy kick from the chili paired with the slightly sweet cornbread coating creates a flavor combination that’s absolutely addictive.
Why You’ll Love This
- Fun twist on a classic that both kids and adults will enjoy
- Perfect balance of spicy chili and sweet cornbread in every bite
- Great make-ahead option for parties and gatherings
- Customizable chili filling to suit your heat preference
- Impressive presentation with surprisingly simple preparation
Ingredients
- 4-8 frozen corn dogs
- 1-2 cans chili (1 can per 4 corn dogs)
- 1 cup shredded cheddar cheese
- Diced onions
- Sour cream
- Chopped green onions
- Jalapeño slices
Instructions
- Preheat oven to 350°F. Place frozen corn dogs on a baking sheet and bake according to package directions, typically 18 minutes for frozen corn dogs. If making a larger batch, increase baking time as needed until heated through.
- While corn dogs bake, heat the chili in a medium saucepan over medium heat, stirring occasionally until hot. Keep warm on low heat.
- Once corn dogs are fully cooked and hot, carefully remove the wooden sticks. Using a sharp bread knife, cut a deep slit down the center of each corn dog, creating a pocket but not cutting all the way through.
- Open up each corn dog and generously stuff the pocket with warm chili. Don't worry if some spills over – that's part of the fun!
- Sprinkle a generous amount of shredded cheddar cheese over the chili-filled corn dogs, making sure to cover the chili well.
- Return the stuffed corn dogs to the oven for about 10 minutes, or until the cheese is completely melted and bubbly.
- Remove from oven and add any desired toppings like diced onions, sour cream, green onions, or jalapeños. Serve immediately while hot and cheesy.
Tips & Variations
- Make the chili a day ahead for easier handling and deeper flavor
- For a spicier version, add diced jalapeños or a dash of hot sauce to the chili
- Substitute ground turkey or plant-based meat for a lighter option
- Add 1/2 cup shredded cheddar cheese to the chili for extra richness
- For a baked version, place battered chili dogs on a parchment-lined baking sheet and bake at 400°F for 15-20 minutes
- Use a tall glass for dipping to get more even batter coverage
Serving Suggestions
Serve these Chili Corn Dogs with small cups of additional chili for dipping, or create a DIY topping bar with shredded cheese, diced onions, jalapeños, and sour cream. They pair perfectly with crispy french fries, coleslaw, or a simple green salad to balance the richness.
For a complete game day spread, include these alongside other finger foods like nachos, buffalo wings, or potato skins. Don’t forget to offer both ketchup and mustard for traditional corn dog lovers!
Notes
- The chili mixture needs to be thick and well-chilled for proper shaping
- Oil temperature is crucial – too hot and the outside will burn before the batter cooks through; too cool and they’ll absorb too much oil
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven for 10 minutes
- For best results, fry in small batches to maintain oil temperature
FAQs
Can I make these ahead of time?
Yes! Make the chili a day ahead, and you can even form and batter the corn dogs a few hours before frying. Keep them refrigerated until ready to cook.
Can I freeze these Chili Corn Dogs?
Absolutely! Once cooled, freeze them in a single layer, then transfer to a freezer bag. Reheat in a 375°F oven for 15-20 minutes until heated through.
What if I don’t have wooden skewers?
Popsicle sticks, bamboo chopsticks, or even sturdy plastic straws can work as alternatives. You can also make mini versions without sticks as bite-sized appetizers.
Can I use canned chili instead of homemade?
Yes, though it may be more difficult to shape. Try refrigerating canned chili overnight and possibly mixing in a small amount of cornmeal to help it hold its shape better.
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