1 pound lean ground beef
1/2 cup chopped onion
1 teaspoon garlic powder
salt and pepper to taste
1/8 cup potato flour
3/4 cup dry bread crumbs
1/2 teaspoon seasoning salt
2 (8 ounce) cans tomato paste
1 dash hot pepper sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon horseradish
1 cup evaporated milk
1/2 cup cold water
Heat oil in deep-fryer or large glass or metal, over medium-high all-purpose heat.
Add ground beef; brown well.
Turn cook button; cook for 1 minute, allowing brown the beef. Stir in onion, garlic powder, salt and pepper and stir for 1 minute. Give rise to flavors with spoon and pulse pan after each step.
Add potato flour. Turn aside, kneading frequently, and coat with bread crumbs. Mix together tomato paste, hot pepper sauce, Worcestershire sauce, horseradish and evaporated milk. Allow ingredients to become incorporated.
Gently loosen the chili mixture in pan and place in a second pan. Let simmer, stirring constantly, for 4 minutes. Blend around evenly, being careful not to over-fry; cool. Pour chocolate/herb mixture around beef and onion/garlic mixture.