Chili Cheese Corn Dogs

To make the chili, heat cooking oil in a large skillet over medium-high heat. Add the diced bell peppers and onion and sauté until softened.

Add the ground beef to the skillet. Cook, breaking it apart with a spoon or meat chopper, until fully browned.

Stir in the chili powder, red pepper flakes, and salt.

Add the ketchup, Worcestershire sauce, brown sugar, yellow mustard, and water. Stir everything together until well combined.

Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook while you prepare the corn dogs.

To make the corn dog batter, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and black pepper in a large mixing bowl.

In a separate bowl, whisk the egg and milk together.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Transfer the batter to a tall glass or jar for easy dipping.

Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).

While the oil heats, pat the hot dogs dry with a paper towel and insert a wooden skewer into each one.

Dip each skewered hot dog into the batter, turning to coat it completely.

Carefully place the battered hot dogs into the hot oil, a few at a time. Fry for 2-3 minutes, turning occasionally, until golden brown.

Remove the cooked corn dogs from the oil and let them drain on a paper towel-lined plate.

To assemble, carefully slice each corn dog lengthwise, being careful not to cut all the way through.

Spoon a generous amount of the warm chili into each sliced corn dog.

Top with shredded cheddar cheese and sliced green onions.

Serve immediately, optionally with a side of waffle fries.