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Texas Corn Dog: Chili-Topped Frito Dogs

Serves 8-12

Originally aired

  • For the Chili:
  • 1 tablespoon canola or corn oil
  • 2 slices smoky bacon or 2 ounces ham ends, finely chopped
  • 1 pound ground beef sirloin (for beefy taste) or chuck (for buttery taste)
  • 1 1/2 tablespoons (a palmful and a half) ancho chili powder or chili powder blend, such as Gebhardts
  • 1 1/2 teaspoons (half a palmful) ground espresso or 1/4 cup strong coffee
  • Salt and pepper
  • 1 small onion, finely chopped
  • 2 to 3 cloves garlic, chopped
  • 1 green or red jalapeo pepper, finely chopped
  • 2 tablespoons tomato paste
  • 1/2 cup beer, at room temperature
  • 1 cup beef stock
  • 1 tablespoon masa or cornmeal
  • 1/2 cup drained red kidney beans, optional
  • 8 to 12 beef or pork hot dogs
  • 8 to 12 hot dog rolls, lightly toasted
  • 2 cups shredded cheddar cheese
  • 1 bag Frito Corn Chips, for topping
  • Yellow mustard
  • Minced onions
  • Pickled jalapeo peppers


Serve dogs in toasted rolls topped with cheese, chili, lots of Fritos, mustard, onions and pickled jalapeos.

For the chili, heat oil over medium-high heat in a medium saucepot and add bacon. Let crisp, 2-3 minutes, then add beef and brown well. Add chili powder, coffee, salt and pepper, and stir 1 minute. Add onions, garlic and fresh chili pepper, and cook, stirring often, 6-7 minutes more. Stir in tomato paste, cook 1 minute, then add beer and stock. Simmer at a low bubble until ready to serve, adding beans, if using, to heat through.

Heat hot dogs in simmering water then crisp up casings on an outdoor grill or griddle pan.