For the aioli: place all of the ingredients into the cup for your immersion mixer (or use a jar only slightly wider than the width of the blender head). Insert the blender head all the way to the bottom of the cup, and turn it on. Hold the blender against the bottom of the cup until you see an emulsion begin to form, maybe 5 seconds or so, and then slowly draw the blender up to the top of the mixture until it’s all blended, about another 10 seconds. Transfer the aioli to an air-tight container, and refrigerate until you’re ready to use it.
In a large skillet over medium-high heat, brown the ground beef. Drain off all but about 1 tbsp of the drippings, and add in the onion and green pepper. Continue to cook, stirring occasionally until the onions are beginning to be translucent. Add the garlic, chili powder, chipotle powder, and dry mustard, and saute until the garlic and spices are fragrant, about a minute.
Stir in the ketchup, Worcestershire, tomato paste, brown sugar, and beef stock. Bring the mixture to a bubble, and then reduce to a low simmer. Taste for seasoning, and add salt and pepper to taste.
Cover the pan and simmer until the flavors have blended and the vegetables are very tender, about 20 minutes. If it’s a bit too liquid for you, simply increase the heat slightly and allow it reduce until the mixture thickens.
Serve the beef on toasted buns with a slice of smoked gouda and a schmear of the pimentón aioli.
You can certainly use olive oil for the aioli instead of vegetable oil (or a combination of the two). Also, if you don’t have an immersion blender, you can make the aioli in a food processor using the usual method: place all the ingredients except the oil in the bowl of a food processor fitted with a blade attachment and process briefly until evenly combined. Then, with the motor running, add the oil in a very thin stream until completely combined, about 2 minutes.
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