Serves 6

Adapted from The Chunky Chef

• 1 pound ground beef

• ⅓ bell pepper, diced

• ½ onion, diced

• 3-4 cloves garlic, minced

• 1 tablespoon tomato paste

• ⅓ cup ketchup

• ⅓ cup water

• 1 tablespoon brown sugar

• 1 teaspoon mustard (I use Dijon)

• 1 teaspoon chili powder

• ½ teaspoon Worcestershire sauce

• ½ - 1 teaspoon red pepper flakes (optional)

• 1-2 teaspoons hot sauce (optional)

• Salt and pepper

• Buns, for serving

1. Heat a skillet over medium-high heat. If you’re using ground beef with a low fat percentage, add 1-2 tablespoon of either butter or oil to the skillet as it gets hot. Add the beef and let it brown, about 5 minutes. Break the beef up into bit-sized pieces as it cooks. Drain off any fat you want, at this point, but leave at least a little in the pan for the next step. Set beef aside.

2. Add the onions and bell peppers to the same skillet and cook until the onions start to become soft and glassy, about 3-5 minutes, stirring as it cooks. Add garlic and cook until fragrant, about 1-2 minutes. Add the beef back into the skillet and add tomato paste. Mix until everything has combined evenly.

3. Turn down heat to medium and add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, red pepper flakes and hot sauce, if you’re using, and salt and pepper, to taste. Stir to combine everything well.

4. Cook until mixture has thickened to your preference, about 10-15 minutes. Serve over toasted buns.

5. If you’re looking for a good side dish, try these Molasses Baked Beans.

6. Enjoy!