For the chili:
Heat the oil in a large pot or Dutch oven
over medium-high heat. Pat the meat dry and add to the hot oil. Brown and crumble the meat until it is evenly caramelized. Add the chili powder
and some salt and pepper. Stir. Add the garlic and onions; cook to soften, 7 to 8 minutes. Then add the beef stock
, ketchup, Worcestershire, mustard and hot sauce, to taste. Stir in the beans and reduce the heat to keep the chili at a simmer
. Cook to thicken, partially covered, about 20 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Stir frequently.
For the cheeseburger sauce:
the butter in a sauce pot over medium heat. Whisk
in the flour, cook 1 minute, then add the milk
. Season the sauce with salt and pepper and thicken to coat back of spoon. Stir in the cheese
in a figure-eight motion. Once the cheese has melted, stir in the relish and raw onions, taste the sauce for seasoning. Cool and store.
Reheat over medium-low heat, partially covered, stirring frequently. Alternatively, reheat in a microwave oven, partially covered, stirring occasionally until evenly hot through, 2 1/2 to 3 minutes on high.
Serve the chili in shallow bowls, topped with Easy Oven Fries or chips, cheese sauce and onions