Sloppy dip

Put the ground beef, diced onion, diced green bell pepper, minced garlic, brown sugar, black pepper, cayenne, kosher salt and flour into a cold pot.

Set over medium high heat and break the meat up as it comes to temperature, working it into a paste as the salt draws liquid out of the onion and pepper; at least 15 minutes, until the moisture has evaporated and it browns.

Add the ketchup, the mustard, the Worcestershire sauce and the chicken broth and stir.

Once it simmers, set the heat to medium and cook, stirring, about 45 minutes until it reaches the thickness you want and the tiny pieces of meat are very tender.

Taste for salt on a slice of baguette.

Transfer to a pan, scatter half the shredded cheese over and poke it in with a fork, then top with the other half.

Finish in a very hot oven or under a hot broiler about five minutes until hot and bubbling.