I stumbled upon this recipe and decided to give it a (personally adjusted, simplified and halved) try. I used my homemade Codsworth Cheese and left out the bell peppers

As the recipe states, the long cooking time is vital and it really comes out delicious. It’s a versatile dipping dish for a convivial evening or an occasional warm outside summer evening meal. So, here’s my version of the dish:



500g ground meat
1 medium onion, diced
2 cloves garlic, minced
1 heaping tbsp. all-purpose flour
1 tbsp. brown sugar
Salt and pepper to taste
Cayenne pepper, to taste

¼ cup chicken broth
½ cup ketchup
1 tsp. dijon mustard
1 tsp. worcestershire sauce
½ cup shredded cheese, divided


Grab an oven-safe skillet (I prefer cast iron) and add the ground meat, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper. Heat to medium high heat and mix and break thoroughly while heating. Cook and stir until most of the moisture has evaporated and the mixture is crumbly and begins to brown, about 15 minutes.

Then stir in the chicken broth along with ketchup, mustard, and Worcestershire sauce. Mix everything well and bring it to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the mixture is thick, about 30 – 45 minutes.

Preheat your oven to broil.

Top the meat with 1/2 of the shredded cheese and poke the cheese down into the dip with a fork, then top with the remaining cheese. Place your pan in the oven and broil until cheese is browned and the dish is hot and bubbly. Serve.