Ingredients:

• 1 pkg (454g) Ontario ground pork
• 1 medium onion, diced
• 16 oz can red kidney beans, optional
• 14.5 oz can diced tomatoes
• 3-4 tbsp tomato paste
• 1-3 tsp chili powder
• 2 tsp cumin
• Salt/pepper, to taste
• 21 cocktail wieners
• 1 tube Pillsbury wiener wrap
• 2 cups cheddar cheese, shredded
• 2 tsp olive oil
• Green onion, chopped

Cooking Instructions:

Chili

1. In a large saucepan, add diced onion and fry in oil for several minutes until translucent. Add ground pork and brown while crumbling with a wooden spoon. Season with salt and pepper.
2. Drain.
3. Add chili powder, cumin, tomato paste, diced tomatoes, and beans. Simmer for 10 minutes until thickened, stirring every few minutes.

Chili Cheese Dip

1. Preheat grill to 350° F.
2. Unroll wiener wrap and cut each rectangle into a triangle. Cut each triangle in half so that you have two triangle pieces. Roll a slice around each cocktail weiner, forming a pig in a blanket.
3. Place each pig in a blanket side by side in a skillet, forming a wreath shape. Brush the top of each one with olive oil.
4. In a medium sized bowl, mix chili and 8 oz. of cheddar. Pour mixture into center of wreath, about half way. Sprinkle the top with extra cheese.
5. Grill for 20-30 minutes, or until the dip is bubbly and the cheese has melted. Top dip with chopped green onion and let cool for 5-7 minutes before serving.