Look deeply into my eyes, dear stranger, and tell me truly- is there anything ketchup can’t do? I’m not positing that ketchup is the world’s great food but I will submit versatility as one of its admirable attributes.
Let’s review a few more of ketchup’s many redeeming qualities:
-is adept at making fast food palatable
-is ideal for making school lunch edible
-is a perfect topping for a hamburger
-is a handy interpersonal lubricant
For all that ketchup “is,” it is not chili. At least it wasn’t until today.
1 ½ pound beef roast
1/3 C ketchup
1/3 C El Pato Brand jalapeno salsa
1 T chili powder
1 T water
1 T cornstarch
- Mix ketchup, salsa, and chili powder.
- Brush the sauce onto the roast.
- Cook on low in a slow cooker for 8 hours.
- Remove liquid from slow cooker and place in a small sauce pan.
- In a small cup mix water and corn starch.
- Add starch mix to the liquid in the pan.
- Heat while stirring constantly until sauce thickens.
- Serve sliced meat with sauce.
Roast with the most chili? No, probably not. I could procure a hypodermic needle and subcutaneously inject the chili sauce into the roast. In this way, I could beef up the chili level, (or would it technically be chili-ing up the beef?) No matter, I like to stay the hell away from needles.
While falling short of having the most chili, this was the roast with the most flavor. I can unabashedly state that this is the best tasting roast I’ve had the extreme pleasure of eating. It starts with the meat which was tender/firm and juicy with a solid beef flavor. Then, of course is, the chili sauce. The alchemy of a few simple ingredients and POOF, we have perfection. The Involuntary tasters were totally loving it. Not only as a dressing on the beef, but on potatoes, broccoli, and toast. Yessir ketchup really shined in this iteration of the chili experiment, as did its new “wingman” El Pato Salsa.