Half-Smoke

Directions

For Chili sauce:

1. In a large skillet over medium heat, add the beef chuck, onions, 1 tablespoon chili powder, mustard powder, 1 teaspoon salt, coriander, cumin, cayenne, bay leaf, and garlic, and cook about 8 minutes, until the onions are tender and the meat is cooked through. Break up the cooking meat with a wooden spoon to avoid clumping.
2. Pushing the meat to one side of the pan, add the tomato paste to the other side, and cook the paste, stirring, for 2 minutes, allowing it to thicken.
3. Mix together all the ingredients in the pan, stirring to thoroughly combine, and cook for an additional 2 minutes.
4. Add the cider vinegar, scraping the bottom of the pan with a wooden spoon, and cook for 2 minutes.
5. In another large skillet, heat the canola oil over medium heat.
6. Add the remaining 2 tablespoons of chili powder and the flour and mix thoroughly with a wooden spoon. Cook for 1–2 minutes, until smooth and toasted.
7. Add chicken stock, whisking and cooking until consistency thickens.
8. Increasing the heat to medium high, simmering about 5 minutes.
9. Pour over the meat mixture, stirring until thoroughly combined, and simmer for an additional 1–2 minutes.
10. Remove the bay leaf and season to taste with salt.

For Half-smokes:

11. Heat a grill or a grill pan over high heat.
12. Slice each of the half-smokes lengthwise, penetrating three-quarters of the way through.
13. Grill about 1–2 minutes per side, until the sausages have grill marks and are heated all the way through.
14. On each warmed bun, spread mustard, then place the half-smoke inside and top with chili sauce. Sprinkle with raw onions to finish.