Tag Archives: Ground Beef

Dave’s Chili

serves: 8-12

  • Olive oil, for sautéing
  • 2 large cooking onions, chopped
  • 1 cup celery stalks, chopped
  • 6 cloves fresh garlic, chopped

 

  • 1 lb ground beef
  • 1 lb ground pork
  • (or 2lbs of ground meat, whatever kind)

 

  • 2 x 800ml can diced tomatoes
  • 1 x 710ml can crushed tomatoes/passata
  • 1/4 cup + 2 Tbsp Worcestershire sauce
  • 3 cups beef broth
  • 2 tsp crushed red pepper flakes
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 400ml cans black beans, drained and rinsed
  • 1 400ml can chickpeas, drained and rinsed
  • 1 400ml can red kidney beans, drained and rinsed

 

  • 3 green peppers, chopped
  • 454g mushrooms, sliced and sautéed previously OR 2 cans mushroom pieces, no need to sauté
  1. In a large dutch oven, heat oil and add the onion, celery, and garlic, along with a pinch of salt.  Sauté until softened, stirring occasionally. 
  2. Add the meat, and cook over medium-high heat, stirring constantly until browned, about 15 to 20 minutes.  Discard the fatty juices that have formed in the pan.
  3. Stir in the tomatoes with their juices, crushed tomatoes, Worcestershire sauce, beef broth, spices, beans, and chickpeas.  Bring to a boil, then lower the heat and simmer, uncovered for about 2.5 hours.  Stir occasionally.
  4. Add green peppers and sautéed mushrooms, and simmer for another 30 to 40 minutes.

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Korean-BBQ-Inspired Beef Bowl

Serve on cooked brown rice; add any other veggies that appeal.

The Sauce:

  • 1⁄4 cup brown sugar, packed
  • 1⁄4 cup soy sauce
  • 1 Tbsp sesame oil
  • 1⁄2 tsp crushed red pepper flakes

Whisk the above ingredients together in a small bowl, and set aside.

The Beef:

  • 1 Tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1⁄2 tsp fresh ginger, grated
  • 1 medium-sized cooking onion, diced
  • 1 lb ground beef
  • 3⁄4 cups frozen peas
  1. Heat vegetable oil in a large skillet over medium high heat. Add onion, and cook until softened.
  2. Add the garlic and ginger and cook for another minute.
  3. Add ground beef and sauté, breaking it apart, until no pink remains. Drain off excess fat.
  4. Add the peas and the sauce, mix well, and cook until hot.
  5. Serve immediately, on top of cooked brown rice.

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Aarti Sequeira’s Keema

Love her recipes!

  • 3 Tbsp canola oil
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • ~ 1 Tbsp fresh ginger, minced
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp good garam masala
  • 1/2 tsp ground cumin
  • 1/2 teaspoon cayenne pepper

 

  • 1 lb ground beef
  • 2 medium tomatoes, chopped
  • 1 cup water
  • kosher salt and freshly ground black pepper
  • 1/2 cup frozen peas, thawed
  • 2 tsp malt vinegar or apple cider vinegar
  • 1/4 cup cilantro, chopped
  1. In a large skillet, heat the oil and add onions; cook until golden (do not rush this step)
  2. Add the garlic and ginger, and sauté for another minute.  Stir in the spices, and cook for 1 minute.
  3. Add the beef, breaking up lumps with a spoon, and sauté until the meat is no longer pink.
  4. Add the tomatoes, 1 cup of water, and season with salt and pepper.  Simmer, partially covered, about 10 minutes.
  5. Add the peas, and cook another 5 minutes, partially covered.
  6. Stir in the vinegar and chopped cilantro.
  7. Serve with warm chapatis, or over rice.

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Cheeseburger Pasta Toss

  • 1 lb ground beef
  • 1 medium onion, minced
  • 1 Tbsp minced garlic
  • 1 green bell pepper, cored and minced
  • 1 28oz can of diced tomatoes, with juice
  • 1 Tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • salt and pepper, to taste
  • 1 ½ cups grated sharp cheddar cheese (plus more for sprinkling on top)
  • 4 cups dried fusillii noodles
  1. In a large skillet, cook beef over medium heat, stirring occasionally to break up clumps, until brown all over. Drain excess fat.
  2. Increase heat, and add onions, green pepper, and garlic (add other vegetables, if using). Cook and stir for 5 minutes.
  3. Add tomatoes and their juice, Worcestershire sauce, oregano, and salt and pepper. Bring to a boil, lower heat, and simmer, uncovered, while you bring a large pot of water to a boil.
  4. When water boils, add noodles, and cook till al dente, according to package directions.   Drain, reserving a bit of pasta water to loosen the noodles, if necessary.
  5. In the large pot, combine the noodles with the ground beef mixture. The ground beef mixture should be fairly dry, not soupy.
  6. Stir in the cheese until melted.
  7. To serve, sprinkle with more cheese.
  8. If desired, pour the mixture into a casserole dish, top with more cheese, and bake or broil till cheese is browned.

Note: Add any other vegetables you wish to — corn niblets cut off of the cob, a handful of broccoli or cabbage slaw, shredded carrot.  Anything goes!

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Asian Inspired Beef Lettuce Rolls

Will wonders never cease?  We’ve found another ground beef recipe that is really good!  The flavours and textures are so delicious, that I don’t even really notice the ground beef.  Adapted from “Canadian Living”.  Serves 4 people.

Ingredients

  • 1 four-inch piece cucumber, cut in half lengthwise, then very thinly sliced crosswise
  • 1 sweet red pepper, cut into matchstick-sized pieces
  • 1 carrot, shredded
  • 2 green onions, thinly sliced
  • 8 Boston lettuce leaves or leaf lettuce, washed and dried (we use a whole head)
  • 4 lime wedges
  • about 1 cup of dried parboiled rice, sushi rice, jasmine rice — or any sticky rice — cooked according to package directions, and placed in a serving dish
  • 1 lb lean ground beef
  • 3 cloves garlic, minced
  • 1 tsp minced gingerroot
  • 1 tsp Chinese five-spice powder
  • ¼ cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp Asian chili sauce or hot pepper sauce

Preparation:

  1. Arrange vegetables, lettuce and lime wedges on serving platter, or place in small bowls.
  2. In large nonstick skillet, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes.  Drain off any fat.
  3. Add garlic, ginger and five-spice powder; cook over medium heat, stirring, until aromatic, about 2 minutes.
  4. Add hoisin sauce, soy sauce and chili sauce; cook, stirring, until hot, about 4 minutes. Transfer to bowl.
  5. Let each person spoon beef mixture into each lettuce leaf. Top with some cooked rice, cucumber, red pepper, carrot and green onions. Squeeze some lime onto the filling.  Wrap lettuce around filling.

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Awesome Meatloaf (yes, really)

I don’t like ground beef, and I don’t like meatloaf.  That being said, this recipe via Martha, while being a fiddle to make, is delicious and I actually enjoy eating it!  Halve the recipe if you want a small meatloaf.  This calls for a food processor, but if you don’t have one, just mince the veggies.  The meatloaf is baked with a sauce — Niall’s very favourite — which is at the bottom of this page.

    • 4 slices white bread, torn into pieces (or any white bread bun with the crust completely off — use about 4 slices of bread worth)
    • 2 1/2 lbs ground beef
    • 1 medium onion, peeled and cut into chunks
    • 2 cloves fresh garlic
    • 2 stalks of celery, cut into chunks
    • 2 carrots, scrubbed and cut into chunks
    • 1/2 cup fresh parsley leaves
    • 1 large egg
    • 1/2 cup ketchup (you’ll need another 1/2 cup for the sauce)
    • 2 teaspoons freshly ground black pepper
    • 1 Tablespoon sea salt
    • 2 teaspoons dry mustard, like Keene’s (you’ll need another teaspoonful for the sauce)

Heat oven to 375F.  Place bread pieces into a food processor and pulse until fine crumbs form.  Transfer to a bowl (you do this first so that they don’t gunk up the processor bowl later).

Into the food processor bowl place: onion, garlic, celery, carrots, and parsley.  Pulse until finely chopped.

Add to the processor bowl, with the vegetable mixture: egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper.  Pulse until mixed.

Pour the bread crumbs back into the food processor, pulse until thoroughly mixed.

Into a large bowl, put the ground beef and break it up with a fork.  Gently mix the food processor mixture into the beef, until thoroughly combined.

Gently place the meatloaf mixture into an 8.5″ x 4.5″x2.5″ loaf pan (or use whatever loaf pan you have).

Mix these three ingredients together, then brush over the top of the meatloaf:

  • 1/2 cup ketchup
  • 1 teaspoon dry mustard (like Keene’s)
  • 2 Tablespoons brown sugar

Place in the preheated oven, and bake for about one-and-a-half hours, until the center reaches 160F.

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Shipwreck Casserole

A bit of a pain to assemble, and not very gourmet, but once it’s put together it can just sit unattended for two hours in a 350F oven.  Reminds me of 70’s fare and the foil packed dinners that we used to make for camp fire cooking.

  • 2 large onions, sliced thinly
  • 2 medium potatoes, sliced thinly
  • 1 lb lean ground beef, or lamb
  • ½ cup long grain white rice, uncooked
  • ½ to 1 cup finely diced celery
  • 10 oz condensed tomato soup
  • 10 oz soup can of very hot or boiling water
  • salt and pepper, to taste
  • dried or fresh herbs, to taste
  1. Spread onions over the bottom of a greased 2-quart lidded casserole dish; sprinkle with salt and pepper and herbs, if using.
  2. Lay the sliced potatoes over the onions, and sprinkle with salt and pepper and herbs, if using.
  3. Pat the ground beef evenly over the potatoes; sprinkle with salt and pepper and herbs, if using.
  4. Evenly distribute the dry rice over the ground beef.
  5. Spread diced celery over the rice and ground beef; sprinkle with salt and pepper and herbs, if using.
  6. Mix soup and hot water together, and pour over top of the casserole.
  7. Cover the dish, and bake, covered, in a 350F oven for 2 hours until vegetables are tend

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Indian Flavoured Kebabs

Soak 9 bamboo skewers in water while making the meat mixture.

Mix together in a large bowl:

  • 1 cup very finely minced onion (1 large)
  • ½ cup chopped fresh cilantro
  • one 2 ½“ piece of fresh ginger, peeled and minced (about ¼ cup)
  • 1 large clove garlic, minced
  • 2 tablespoons fresh mint, finely chopped
  • 2 jalapeño peppers, seeded and minced
  • 1 teaspoon ground red pepper
  • 1 teaspoon salt

Add and mix with hands until evenly combined:

  • 1 ½ lbs ground beef

Shape this mixture into 9 flattened sausage shapes, approximately 4” long, 1 ½“ wide, and 1” high.   Carefully thread each sausage shape onto a skewer.

Grill on a barbecue until browned and just cooked through, about 2 minutes per side.  You may also broil them in the oven, for 3 to 5 minutes per side, using a slotted broiling tray.

Serve wrapped in a warm naan or pita, or with basmati rice, and raita.

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Indian Inspired Ground Beef and Potatoes

  • 3 Tbsp ghee (or non-GMO vegetable oil)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp grated fresh ginger
  • 2 tsp cumin
  • 2 tsp ground coriander seeds (not cilantro leaves)
  • 1 tsp ground turmeric
  • Indian ground chili pepper powder, or cayenne, to taste
  • 1 pound lean or extra lean ground beef
  • 1/2 cup chopped tomatoes, either fresh tomatoes, or canned  and drained
  • 1 pound potatoes, peeled and cut into 1/2 “ cubes (this is roughly 3 – 4 medium)
  • 1 cup water
  • 1 cup or so of frozen green peas
  • Salt, to taste
  • freshly ground black pepper, to taste
  • Handful of cilantro, chopped
  1. Heat the ghee in a large heavy skillet over moderate heat and sauté the onion until golden.   This will take approximately 10 minutes.
  2. Add garlic, and sauté until fragrant, about 1 or 2 minutes.
  3. Add all of the seasonings and toast well; the ghee will glisten on top.
  4. Stir in beef and tomatoes and cook, breaking up the beef, until the beef is browned and the liquid has evaporated, leaving only the ghee.
  5. Add the potatoes and cook, stirring, for 2 minutes.
  6. Add the water, reduce the heat, and simmer covered until the potatoes are tender, 15 to 20 minutes. Increase the heat, remove the cover, and cook until all the water has evaporated.
  7. Add the peas and stir well.
  8. Gently stir in the chopped cilantro, taste for addition of salt and pepper, and serve with naan, rice, or other hearty bread.

Serves 4 to 6.

Fireworks compliments of WordPress 🙂  :

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Shepherd’s Pie

A finished Shepherd's Pid

The finished pie

  • 2 lbs potatoes, peeled and roughly chopped
  • 2 cloves garlic
  • Plus: 1/2 cup cream, salt and pepper to taste
  • 1 pound ground beef or lamb
  • 3 tablespoons vegetable oil
  • 1 medium onion, chopped small
  • 2 carrots, scrubbed or peeled, and chopped small
  • 1 celery stalk, chopped finely
  • 1/3 cup frozen corn
  • 1/3 cup fresh or frozen cut green beans
  • 1 1/2 tablespoons flour
  • 1/2 cup beef or vegetable stock
  • 1/4 cup red wine (can use stock, if desired)
  • 1 tablespoon finely chopped fresh thyme (or 1tsp dried)
  • 1 tablespoon finely chopped fresh rosemary (or 1 tsp dried)
  • pinch of ground nutmeg
  • salt and black pepper to taste
  • 2 tablespoons cold butter, cut into pieces
  1. Preheat oven to 400 F.
  2. Place the potatoes and garlic in a large pot of cold, salted, water over medium high heat.  Bring to a boil and cook until tender, about 15-20 minutes.  Drain well, then put the potatoes and garlic back into the pot and mash them 1/2 cup of cream (or milk) with a few tablespoons of butter, salt and pepper . Taste for seasoning.  Beat with a wooden spoon until fluffy, set aside.
  3. In a large, deep skillet, cook ground beef or lamb for about 5-10 minutes or until browned.  Spoon off excess fat and remove meat.
  4. Wipe down the skillet and add the vegetable oil. Bring to a medium heat.  Add the onion, carrot, celery, corn and green beans.  Cook, stirring occasionally, until softened, about 15 minutes.  Add the ground meat back to the skillet and cook for another 5 minutes or so until hot.
  5. Sprinkle the flour over the mixture and cook, stirring, for 2-3 minutes.  Add the stock and wine , thyme, rosemary, nutmeg, salt and pepper.  Reduce the heat to low and simmer, stirring occasionally, until thickened, about 5 minutes.  Taste the meat mixture and adjust seasonings.
  6. Scoop meat and vegetable mixture into a 9″ deep dish pie plate. Spoon and smooth the mashed potatoes on top.
  7. Scatter the cut butter over the top of the potatoes and bake until browned, 35 minutes.

Note: you could use water if you don’t have stock or wine — just make sure that you have enough salt and pepper.

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Meatballs that are Easier

  • 1 ¼ pounds ground beef
  • 2 teaspoons Worcestershire sauce
  • 1 egg, beaten
  • ½ cup dry breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • salt and pepper
  • ½ tsp oregano
  • ¼ tsp basil
  • pinch of red chilli flakes

Preheat oven to 425F.

Gently mix all ingredients together.  Form meat mixture into 1 ½” balls and place onto a greased, foil-lined or parchment-paper-lined cookie sheet.  Bake the meatballs for 10-12 minutes, until no longer pink inside.

Use with pasta and tomato sauce, in a sandwich, or just by themselves with a chutney or dipping sauce.

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Baked Multi-purpose Meatballs

  • 1 lb ground beef, or .5 lb ground beef plus .5 lb ground pork
  • 2 tablespoons onion, chopped finely
  • 1 tablespooon chopped fresh parsley (or 1.5 teaspoons dried, if absolutely necessary)
  • 1 cup grated cheese
  • 1 egg, beaten
  • 1/2 cup bread crumbs, or wheat germ
  • 1/2 teaspoon salt, or less

With a fork, mix all ingredients together in a bowl.  Preheat oven to 350F.  Shape meat mixture into balls, about 1″ in diameter.  Arrange on a greased baking sheet about 1″ apart from each other.  Place baking sheet in centre of oven, and bake for 25 minutes, until meatballs are no longer pink in middle.

Eat as is, with pasta and sauce, in a sandwich, or however you want.

Makes about 30 to 40 meatballs

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Grandma Ruth’s (my Mom’s) Cabbage Rolls

My Mom makes her mom’s cabbage rolls; here’s her delicious recipe!

“Large head of cabbage…freeze for a week.
Thaw completely and cut out core.  The leaves will peel easily and pliable.
If they are too large I cut them in 2 pieces.  Cut out a V to remove the spine.
Place the outside green leaves on the bottom of the roaster and save some for the top.

Mix: Medium ground beef  and lean ground pork together well.  Mix in parboiled rice so the proportions are about half and half.  Place on leaf and roll tucking in the ends.

Place in a large roaster in layers.  I usually do 2 or 3 because I like to make a lot.  In between the layers I pour diced tomatoes, celery and baby carrots and a lot of pepper and some salt. Then layer again, etc.  Top up the liquid portion with tomato juice and a little water. Cover with any remaining leaves.  Cover and cook in 325 degree oven for a few hours.”

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Grandma Ruth and Grandma Anna’s Stuffed Peppers


This is one of those evolving family recipes that has no written recipe — it is one that we just watch and learn, and then “do”, each with our own twist. My grandmother, who was of Hungarian/Austrian descent made them, so my mother made them, and now I make them.  Of course, I don’t use a written recipe, so this is just a vague approximation…

  • 1 lb lean ground beef
  • 1 lb ground pork
  • 1 ¼ teaspoon minced dried onion
  • ¾ teaspoon freshly ground black pepper
  • 1 to 1 ½ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • 1 ½ to 2 cups parboiled rice, uncooked
  • Green or red peppers, up to four
  • 1 large tin tomato juice, organic, low-sodium
  • Water

Wash peppers, then cut tops off, and hollow out, discarding the insides and the tops. If they will not stand up by themselves, slice of a tiny amount from the bottom, without cutting through to the inside. Set aside.

In a large bowl, gently mix together ground beef and ground pork with a fork. About half way through mixing together, add dried onion, black pepper, salt, and garlic powder, mix gently. Add rice, and mix in with hands – do not “mash” or the mixture will get tough.

Loosely fill each pepper with the meat and rice mixture, leaving a space of about ½” at the top. Leave any leftover mixture in the bowl. Place the stuffed peppers into a very large casserole dish that is stovetop-safe, so that they have plenty of room around each other, and about 2” or 3” above. Slowly pour the tomato juice into the casserole dish.

With the extra mixture left in the bowl, create meatballs approximately 1 ½ Tablespoon in size, and drop into the tomato juice in the casserole. Give the casserole a very gentle stir to make sure that nothing is sticking. Add some water to the casserole so that the meatballs are well covered, and “floating”; the peppers need to have only about ½” above the liquid. With a spoon, scoop up some liquid, and fill each pepper with it. The rice will need to absorb this liquid to cook properly.

Set onto a stovetop, and bring to a boil. Reduce heat so that the tomato juice comes to a simmer, and put the lid on. “Cook until done”! This will take at least a couple of hours. During the cooking time, it is necessary to give the peppers and meatballs a gentle stir a few times, and to “refill” the peppers with liquid. It also might be necessary to add more liquid – either tomato juice or water – to the casserole.

My mom adds carrots to this dish, but the combination of carrots and tomato juice is not one that I’m fond of 😉 .

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Bolognese Style Meat Sauce (I even like it)

  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 carrot, peeled and minced
  • 1 celery stalk, minced
  • 1/4 cup minced bacon
  • 1/2 pound lean ground pork
  • 1/2 pound lean ground beef (you can use all beef)
  • 3/4 cup dry wine (red or white will do)
  • 1 28-ounce can of plum tomatoes, drained, then scrunched with your fingers
  • 1 cup chicken stock
  • salt
  • freshly ground black pepper
  • 1 cup cream, half-and-half, or milk

Put the olive oil in a large, deep saucepan.  Turn the heat to medium-low and, a minute later, add the onion, carrot, celery and bacon.  Cook, stirring occasionally until the veggies are tender, about ten minutes.

Add the meat and cook, stirring and breaking up any lumps, untill all pinkness is gone, about 5 minutes.  Add the wine, raise the heat a bit, and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes.

Add the tomatoes to the pot, stir, and add the stock.  Turn the heat to low and cook at a slow simmer, stirring occasionally and breaking up the tomatoes and any clumps of meat that remain.  After an hour or so, add salt and pepper to taste.  Cook for at leaast another hour, until much of the liquid has evaporatd and the sauce is very thick.

Add the cream, and cook for another 15 to 30 minutes, stirring occasionally, taste and add more salt and pepper as needed.

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Skillet “Stroganoff”

The original recipe appeared in my 1982 “Betty Crocker’s Working Woman’s Cookbook”.  I’ve updated it, however, I include the original recipe below my version.

  • 2 cups mushrooms, sliced or chopped
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 lb ground beef
  • 1 can beef broth, low sodium organic if possible
  • 1 1/2 cups water
  • 1/4 cup ketchup
  • 2 cups medium flat egg noodles
  • 1 cup frozen peas
  • 1 cup Greek yogurt, or sour cream
  • freshly ground black pepper, to taste

In a large lidded pan, sauté the onions, mushrooms, and garlic in a small amount of vegetable oil; when golden, add the ground beef.  Break up the ground beef as it cooks, until all traces of pink are gone.  Drain, if required.

Add the water, broth, noodles, and ketchup, and stir until combined.  Bring to a low boil, cover the pan, and cook for about 15 minutes, stirring occasionally.  Add the peas in the last couple of minutes of cooking.

Gently stir in the yogurt, and heat till piping hot — do not boil.  Season with freshly ground black pepper.

From the cookbook:

  • 1 medium onion, finely chopped
  • 4oz can of mushrooms
  • 1/4 teaspoon garlic powder 
  • 1 lb lean ground beef
  • 1 can beef broth 
  • 1+1/2 cups water
  • 1/4 cup ketchup 
  • 1 cup sour cream
  • 2 cups flat egg noodles

Cook and stir ground beef and onions in a large saucepan or skillet until beef is light brown and no longer pink.  Stir in broth, mushrooms, noodles, water, ketchup, and garlic powder.  Heat to boiling.  Reduce to low.  Cover and simmer, stirring occasionally, until noodles are tender — anywhere from 15 to 25 minutes.  Stir in sour cream.  Heat just until hot; do not boil!  Serves about 5.

skillet stroganoff

Skillet stroganoff, just prior to adding the sour cream.

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Chinese Style Ground Beef and Peas

Well, not sure how “authentically Chinese” this is, but picked it up a long time ago from a Chinese cookbook author!  As I’ve mentioned, I do not like ground beef, but I actually don’t mind this for dinner occasionally. My kids like it a lot.

  • 1 pound (454 grams) lean or extra lean ground beef
  • 2 Tablespoons dark soy sauce
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons non-GMO vegetable oil
  • 1 medium onion, minced
  • a large handful (or 2) frozen green peas, thawed
  • 2 Tablespoons water
  • Salt, to taste

In a small bowl, combine the beef with soy sauce and pepper. Mix lightly to blend well.

In a large skillet, heat oil over medium-high heat. Add onion and cook until golden, about 3 to 5 minutes.

Add beef and cook, stirring to break up lumps, until meat loses its pink colour, 3 to 5 minutes. Stir in peas and water. Cook until heated through, about 5 minutes. Season with salt, to taste.

Serve with hot rice.

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Sloppy Joes (with NO ketchup!)

  • 1 1/4 pounds ground beef
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon ground pepper
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 x 14.5 ounce can tomato puree (not tomato paste! sometimes labelled “ground tomatoes”)
  • 2 tablespoons light-brown sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon tomato paste
  • 1 finely chopped jalapeño pepper
  • 1 teaspoon Worcestershire sauce
  • 1 + 1/2 cups water
  1. In a large skillet over medium-high heat, cook beef, breaking apart pieces with a wooden spoon, until lightly browned, 5 to 6 minutes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add onion and garlic; cook, stirring, until translucent, about 5 minutes.
  2. Add pureed tomatoes, sugar, vinegar, tomato paste, Worcestershire, and 1 1/2 cups water (add the jalapeños now, or when the mixture has finished cooking). Reduce heat to medium-low; simmer until thickened, about 20 minutes.
  3. Serve hot meat mixture on top of warmed up baguette, or buns of your choice. Eat like a traditional hamburger, or like an open-faced sandwich. Sliced avocado is a nice “condiment”!

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