Categories: Appetizers
Ingredients
- 1 tbsp. olive oil
- 1 lb. ground beef
- 1/2 onion, chopped
- 1 tbsp. tomato paste
- 1/2 tsp each celery seeds, chili powder, ground cumin, and dry mustard
- Pinch of ground cinnamon
- 3/4 cup ketchup
- 1/2 cup beef stock
- 1/4 cup distilled white vinegar
- 2 tbsp. sugar
- 1 tsp Worcestershire
- 4 hot dog buns, split
- Yellow mustard, for brushing and topping
- Grated cheddar, sliced pepperoncini, and chopped white onion, for garnish
- 24-32 frozen pigs in blanket, cooked as directed
Directions
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In a large pot with a lid, heat the oil over medium-high. Add the beef and onion; season with salt. Cook, stirring often and breaking up with a spoon, until the beef is browned and cooked through, about 5 minutes. Drain any fat. Stir in the tomato paste and spices; season with pepper. Stir in the ketchup, stock, vinegar, sugar, and Worcestershire. Cover and reduce heat to low. Simmer the chili, stirring occasionally, until the flavors meld, about 20 minutes.
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While the dip cooks, preheat the oven to 350. Brush the cut sides of the hot dog buns with mustard. Cut the hot dog buns into thirds and transfer to a baking sheet. Bake until toasted, about 6 minutes. Top the dip with cheddar, pepperoncini, white onion and a squiggle of mustard. Serve with the toasted hot dog buns and pigs in blankets.