Description
Another regional thang.
Ingredients
Units
Scale
- 2 lbs ground beef
- 1 C water
- 1 (8 oz) can tomato sauce
- 1 yellow onion, chopped
- 1 tbsp dark brown sugar
- 1 tsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp dark chili powder
- 1 tsp seasoned salt
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/2 tsp celery salt
- 1/2 tsp garlic powder
Optional Thickening Slurry:
- 1 tsp cornstarch
- 2 tsp cold water
Instructions
- Start by placing a medium saucepan or saute pan over medium heat. Add your ground beef and onions, using a wooden spoon or potato masher to break the beef up into small pieces – as small as you can – and cook until the beef is completely browned.
- Stir in all of the dry seasonings (not the sugar!), then pour in your tomato sauce.
- Pour the cup of water into the tomato sauce can and shake it a bit. Pour that into the pot and stir to combine.
- Bring to a boil, then reduce the heat to medium-low. Stir in all of the remaining ingredients except the cold water and cornstarch. Cover and cook, stirring occasionally for 20 minutes.
- After 20 minutes if the sauce isn’t thick enough for you, combine the cold water and cornstarch to make a slurry, then stir that into the sauce. Cook for another 5-10 minutes. Dassit!
- Prep Time: 5
- Cook Time: 30