Ingredients
- 1 1/2lbs ground beef
- 1 cup green bell pepper, diced
- 1 cup yellow onion, diced
- 2 to 3 large cloves garlic, minced (about 1 tbsp)
- 1 cup ketchup
- 1 tbsp tomato paste
- 3/4 cup beef stock
- 1 tsp Worcestershire sauce
- 2 tbsp packed brown sugar
- 1 tbsp chili powder
- 1 tsp chipotle powder
- 1/2 tsp dry mustard
- Kosher salt and fresh ground pepper to taste
- Soft buns for serving (toasted if desired)
- Smoked gouda or cheddar, sliced
Pimentón Aioli
- 1 egg
- 1 cup vegetable oil
- 1 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 2 cloves garlic
- 2 tsp smoked paprika
- 1 tsp dry mustard
- 1 tsp cider vinegar
Instructions
- 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.
Recipe and Photo: The Haute Meal / CC BY-SA
