Chili-Filled Corn Dogs

What is this sorcery!? 🧙‍♀️🌭🧀

Total time: 30 minutes

Ingredients for 6 people

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

Step 1/3

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.

Step 2/3

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.

Step 3/3

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!