Tyler Smith’s Hot Dog Chili Dip

Directions

1. 1

   Preheat the oven to 375°. Cut the hot dogs and biscuits in half. Wrap each biscuit half around one hot dog half, pressing the ends to secure. Bake on a nonstick cooking sheet until golden brown, 12-15 minutes. Remove from the oven; let cool 5-10 minutes.
2. 2

   Meanwhile, in a cast iron skillet, cook the diced bacon on medium-low heat. Let it cook until the bacon fat renders out and the bacon starts to crisp. Add the minced garlic and 1/4 cup diced white onion. Cook and stir until the garlic and onion are tender.
3. 3

   Add the ground beef and cook until browned. Add in chili powder, salt, garlic powder and onion powder. Stir to combine and cook until the meat is no longer pink. Stir in tomato paste, Worcestershire sauce and mustard until well combined. Add the beef broth and let simmer for 10-15 minutes.
4. 4

   Sprinkle with shredded cheese and continue cooking until the cheese is melted. Let cool for 10 minutes before garnishing with green onion and the remaining diced white onion.