I made this a while ago during the Frito Pie Thread, but I figured I'd break it out into it's own thing so it's easier to find when I forget what the hell I did. If you've ever had a chill dog or nachos where the chili sauce gets ladled or pumped out of a#10 can, this is the stuff.
1 lb lean ground beef
1/2 white onion, finely diced
3 oz tomato paste
3 tablespoons chili powder (McCormick or Gebhardt's by preference)
Knorr beef bullion powder, heaping tablespoon.
water, beef stock, or chicken stock (about a cup and a half. Cut down the bullion powder if using stock)
granulated garlic, about 2 tsp.
cumin, about 1 tsp
oregano, about 1 tbsp.
coriander, about 1/2 tsp.
hot sauce to taste. I used a couple teaspoons of Tapatio.
salt & papper to taste.
pinch of sugar, just enough to take the acidity of the tomato paste down.
Sauté the onion until it's starting to soften, brown the ground beef, then add the tomato paste and mix it in and let it sauté. Add enough water or stock to dissolve the tomato paste and bullion, bring to a simmer, and then start seasoning.
What you're looking for flavor wise is mostly the chili powder and tomato paste. The cumin should be there, but not jump out at you. The heat should have just the slightest of kicks. Texture wise is should be thick, not gloopy or runny. This is the kind of thing you're looking for:
You can use a flour or cornstarch slurry to adjust the texture and thickness, but honestly if you're using flour i'd make a roux with some of the beef fat before the liquid goes in and then adjust the consistency with liquid. And some MSG or fish sauce would not go amiss. Basically all the spicing after the tomato and chili powder is about how you remember it tasting, make it taste good for you.
And now I'm off to make a batch of this and some chili dogs.
1 lb lean ground beef
1/2 white onion, finely diced
3 oz tomato paste
3 tablespoons chili powder (McCormick or Gebhardt's by preference)
Knorr beef bullion powder, heaping tablespoon.
water, beef stock, or chicken stock (about a cup and a half. Cut down the bullion powder if using stock)
granulated garlic, about 2 tsp.
cumin, about 1 tsp
oregano, about 1 tbsp.
coriander, about 1/2 tsp.
hot sauce to taste. I used a couple teaspoons of Tapatio.
salt & papper to taste.
pinch of sugar, just enough to take the acidity of the tomato paste down.
Sauté the onion until it's starting to soften, brown the ground beef, then add the tomato paste and mix it in and let it sauté. Add enough water or stock to dissolve the tomato paste and bullion, bring to a simmer, and then start seasoning.
What you're looking for flavor wise is mostly the chili powder and tomato paste. The cumin should be there, but not jump out at you. The heat should have just the slightest of kicks. Texture wise is should be thick, not gloopy or runny. This is the kind of thing you're looking for:
You can use a flour or cornstarch slurry to adjust the texture and thickness, but honestly if you're using flour i'd make a roux with some of the beef fat before the liquid goes in and then adjust the consistency with liquid. And some MSG or fish sauce would not go amiss. Basically all the spicing after the tomato and chili powder is about how you remember it tasting, make it taste good for you.
And now I'm off to make a batch of this and some chili dogs.
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