- 4
Ingredients
- 1/2 tablespoon canola oil
- 1 pounds ground chuck (80/20)
- Salt and freshly ground black pepper
- 1/2 cup small dice red onion
- 1/4 cup small dice celery
- 1/4 cup small dice roasted poblano chile
- 1/4 cup small dice roasted red bell pepper
- 1/4 cup small dice roasted yellow bell pepper
- 2 cloves garlic, finely chopped
- 1/2 tablespoon ancho chili powder
- 1/2 cups BBQ Sauce
- 1/8 cup water
- 1/8 cup ketchup
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 tablespoon honey
- 1/2 tablespoon brown sugar
- 1/2 tablespoon molasses
- 1 tablespoons apple cider vinegar
- 1/4 cup chopped fresh flat-leaf parsley or cilantro, plus more for garnish
Preparation
Step 1
Heat the oil over high heat in a large high-sided saute pan until the oil begins to smoke. Add the beef, breaking it up into small pieces using a metal spatula or wooden spoon, season with salt and pepper, to taste, and cook until golden brown. Remove with a slotted spoon to a plate. Drain off all but 1 tablespoon of the fat from the pan.
Add the onion and celery and cook until soft, about 3 minutes. Add the poblano, bell peppers and garlic and cook for 1 minute. Add the ancho powder and cook for 30 seconds. Add the BBQ sauce, 1/8 cup of water and the ketchup, bring to a boil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce the heat to medium-low, stir in the mustard, Worcestershire, honey, brown sugar and molasses. Cover and simmer for 15 minutes. Remove the cover and continue cooking until slightly thickened, about 10 minutes longer. Add the vinegar, season with salt and pepper, to taste, and stir in the 1/4 cup of parsley or cilantro.
Serve on toasted buns seasoned like garlic bread.