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If you are getting ready for game day, you might want to add these corn dog poppers to your list of snacks! They are super simple to make and will feed any hungry crowd of fans. I paired this corn dog recipe with a chili recipe just because who doesn’t want chili with their corn dog? The chili is a vegetable chili but can easily be made into a hearty meat chili by simply pan frying some hamburger or turkey meat and adding it to the Crock Pot!
This is a very simple chili recipe that packs a ton of hearty vegetables. You’ll be sure to drive your football fans nuts when you fill the house with the smell of grilled onion and bell pepper and then let this chili simmer in the Crock Pot slow cooker for hours on end. This recipe comes together very easily, leaving you to more important things like yelling at the TV 🙂
Let’s talk about the corn dog recipe for a moment. Because these are made with a special corn bread recipe (the secret ingredient is buttermilk!) and I’ve taken to trying to eliminate Nitrites and Nitrates from my diet because studies are showing that these compounds cause cancer. Nitrites and nitrates are added to meats to preserve color and prevent spoilage and can be found in foods like hot dogs and bacon. So when you shop for your hot dogs, look for “NO NITRATES OR NITRITES” on the packaging. I get the All-Beef Kosher Dogs or the Turkey Dogs, and honestly, you can’t tell the difference. It’s just one little thing you can do to improve your health this year!
The corn dogs can be made the day before and refrigerated and then heated up in the oven or microwave on game day! And the chili can even be made up to a month before and bagged in freezer grade Ziplock bags and then heated in the slow cooker on Superbowl Sunday! Here’s the recipe:
Corn Dog Cupcakes
Makes about 20 mini cupcakes
INGREDIENTS
1/2 cup butter
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 tsp salt
Hot dogs- all beef kosher, turkey dogs or your favorite!
DIRECTIONS
Heat oven to 375 degrees.
1. Combine butter and sugar in a bowl and whisk. Add eggs and whisk. Add buttermilk and whisk.
2. In a separate bowl combine baking soda, cornmeal, flour and salt and combine. Add half of this mix to the wet ingredients and mix and then add other half and mix.
3. Spoon a tablespoon of batter into each mini muffin cup. Place one cut up hot dog bite into the middle of each cup.
4. Bake for 8-12 min or until golden brown. Cool for 5 min in tin. You can store these in the fridge and reheat the next day. Serve with ketchup and mustard for dipping sauce or use the yummy chili recipe below to make this easy meal!
Slow Cooker Chili Recipe
INGREDIENTS
1 tbsp olive oil
1 yellow onion chopped
1 red bell pepper, chopped
2 sweet potatoes, cut into 1/2-inch pieces
3 cloves garlic, minced
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can red beans, rinsed and drained
1 (15 oz) can diced tomatoes
2 cups organic low-sodium vegetable broth
3 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon paprika
Salt and black pepper, to taste
Toppings-chopped green onion, avocado, and tortilla chips, if desired
DIRECTIONS
1. Grill the onion and bell pepper in a pan with olive oil.
2. In a Crock Pot, add sweet potatoes, garlic, beans, tomatoes, broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine. Once onion and bell pepper are glazed, add to Crock Pot.
2. Cover and cook until the sweet potatoes are tender, on high for 5 to 6 hours or on low for 8 to 9 hours.
3. Top the chili with green onion, avocado, and tortilla chips, if desired. Great for dipping corndog cupcakes!
This chili freezes well!
SWEETIE PIE AND CUPCAKES FAVORITE SUPERBOWL PARTY PRODUCTS
