Chili-Filled Corn Dogs

What is this sorcery!? 🧙‍♀️🌭🧀

30 minutes - 6 people

Made by you!




1 1/2 lbs ground beef

1 onion, chopped

1 cup kidney beans

1/2 cup bell peppers, chopped

2 tbsp tomato paste

Minced garlic, to taste

1 tbsp cumin

1 tbsp Chefclub Tex-Mex mix

Salt & pepper, to taste

Sliced cheddar

Corn dog batter

Oil, for frying

Queso dip, for serving


Plastic bottle


Colander, for serving

Jar, same size as bottle

1. In a bowl, combine the ground beef, peppers, salt, pepper, Tex-Mex mix, cumin, kidney beans and tomato paste. Mix well until all ingredients are combined. Set aside.

2. Cut the top half of a liter plastic bottle and fill with the meat mixture. Place to cut end of the bottle over a jar of the same size. Place a skewer into the top of the bottle and push down to force the meat up and around the skewer. Place the skewers on a parchment paper lined baking tray and bake for 15 minutes at 350 °F. Set aside to cool. Place a skewer on the corner of a slice of cheddar cheese and roll towards the other edge, covering the meat in cheese. Set aside. Repeat until all skewers are wrapped in cheese.

3. Heat the oil to 375 °F. Dip a skewer into the batter and place directly into the hot oil. Cook until golden brown. Serve with queso dip. Enjoy!

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