Chili Half Smokes
4 Half Smokes, (or Sausages or Hot Dogs)
1 Tablespoon Vegetable Oil
1 Large Onion
1 Garlic Clove
3 Tablespoons Chili Powder
1 Tablespoon Sugar
1 Teaspoon Cumin
1 Teaspoon Cinnamon
1 Teaspoon Curry Powder
1/4 Teaspoon Cayenne Pepper
1 Pound Ground Beef
2 1/2 Tablespoons Tomato Paste
3 Tablespoons Corn Meal
3 Teaspoons Salt
1 Teaspoon Pepper
1 1/2 Cups Mushroom Broth (or Chicken or Beef)
1/2 Cup Water
1 Bay Leaf
4 Martin's Long Potato Rolls
1/4 Cup Cheddar Cheese, shredded
Chop the onion and mince the garlic clove. Save about 1/4 C of the onions raw and set aside. Heat up the vegetable oil in a large sauce pan or dutch oven (anything that can be covered) on medium heat. Add the garlic and the onion and saute for about 9 minutes.
Add the chili powder through the cayenne pepper and stir frequently. Saute for 2 minutes.
Add the ground beef to the mix and saute until the meat is browned.
Once the meat is browned add the remaining ingredients and turn the heat to low. Cover the chili and let simmer for at least 40 minutes, stirring once every 10 minutes.
Using a griddle or a saute pan, or if you’re one of those who are super lucky, use a grill, to heat up the sausages.
Turn the sausages fairly frequently. I cook mine at about medium to medium low heat so that they cook low and slow.
Char the sausages all over. Make sure all the juices are trapped inside.
To prepare the half smokes, put the half smokes on the buns, and split in half. Add prepared mustard and some raw onions (about 1 T of each).
Then add the chili, make sure to smother it real good, and add a couple pinches of the cheese.
Recipe adapted from www.inthekitchenwithlittlebuddy.com