Instructions:
1. Make the chili:
- Heat a large skillet over medium heat and add the ground beef. Cook, breaking it up with a spoon, until browned.
- Add diced onion and minced garlic to the skillet. Cook for about 3-5 minutes until onions are translucent.
- Stir in the tomato paste, chili powder, cumin, paprika, salt, and pepper. Cook for another 2 minutes.
- Add the diced tomatoes and kidney beans. Reduce heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally. Adjust seasoning if needed. Keep warm.
2. Prepare the corn dog batter:
- In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk the egg, milk, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix—some lumps are fine.
- Pat dry the hot dogs with paper towels and insert a wooden skewer into each one, leaving enough for a good handle.
3. Fry the corn dogs:
- Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
- Dip each hot dog into the batter, swirling to coat completely.
- Carefully place the battered hot dogs into the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes. Use tongs to turn them for even cooking.
- Remove the corn dogs and place them on a plate lined with paper towels to drain excess oil.