Originally posted by UncleVic With my sauce, I make it several ways.. Depends on the mood.
First off start by soaking a lb. of ground beef in cold water (in the fridge). While it's soaking, I'll take a medium white, onion slice and dice it as small as possible. Also at times I'll take half a green pepper and slice and dice as small as possible also. Toss the onion and green pepper into the fry pan, drain the meat in a collander and add to the onion/pepper mix. Toss on some black pepper and fry it up, constantly working to break up any bigger chunks. Moisture left over in the meat helps it break down real fine! Once everything is browned I'll drain the grease. Once drained, the mixture goes back into the pan. I'll add a 28oz can of Tomato Sauce, generous teaspoon of finely chopped garlic, about a tablespoon each of Paprika, Chili Powder and Cummin. Instead of thining it out with water, I use V8 or a generic vegetable juice to thin it. (If it's too thin, dont worry). Here's I'll let it simmer a couple 3 hours uncovered. At this point ya do the taste test (when it's cooked down a bit). I normally end up adding much more chili powder and a little more cummin to the mix.
Some variations are adding a cherry pepper, cayenne pepper or jalapeno pepper (all finely diced) at the start with the onion and green pepper. Again, all depends on the mood and taste your looking for.
Another variation is use less tomato sauce and add a small can of tomato paste..
If the recipe sounds a bit spicy or heavy, remember, this is a condiment and not a dinner in itself.
Sounds good to me! Pampered Chef makes a Food Chopper that quickly chops onions, peppers, et al to a real fine consistancy with little effort. A real time saver.
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=240&categoryCode=CE 
