Episode 204 – It’s Too Darned Hot!
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2½ pounds ground meat
3 medium onions, chopped
1 or 2 green bell peppers, chopped
½ cup tomato paste
2 cups beef broth or 2 beef bouillon cubes
1½ teaspoons oregano
1 tablespoon cumin
2 tablespoons sweet paprika
2 tablespoons chili powder
1 teaspoon garlic powder
½ teaspoon cinnamon
1 tablespoon cornstarch mixed with water just before you put it in
salt to taste
Cook the beef until it’s barely done through, along with the onion and the green pepper. Then add it all to a crock-pot along with everything else, all the spices, the tomato paste and the beef broth or bouillon cubes, and give it a good stir. Then add salt until it tastes right to you. Cook it in the crock-pot on low for 6 to 8 hours. Then take 1½ cups of the stuff out and puree it with a stick blender just about 15 seconds on high until it is smooth, then return that to the pot and stir. This releases flavor and also thickens the sauce a little. You will probably need to thicken it more, so mix the the cornstarch with about ¼ cup of water and boil it in a separate pot for a minute or two. Then add it to the crock-pot. When it’s thick enough it’ll be a smooth chili that stays on the hot dog but doesn’t soak through the bun.
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