By thesaltygrape on November 29, 2012
A few weekends ago I made Chili Burgers (a.k.a Sloppy Joes) . These are very simple and tasty. This is also one of my girls' favorite dinners. So I wanted share with my boys too.
Dice one large onion
Next, dice the celery and bell pepper. Why is it I always chop the stinky onion first instead of waiting until the end? Hmmmm...maybe I am weird that way. Now chop the bell pepper.
I cut the outside off of the center to keep the seeds intact and not make such a mess. Slice lengthwise and dice.
Feel free to chop some of the leaves from the celery. They have just as much flavor.
Get your skillet or nonstick pan ready with a bit of olive oil and butter (butter is optional but highly recommended).
Throw in all your veggies and season with salt and pepper.
When the veggies are tender and have a bit of color between 5-8 minutes, add the ground beef and cook through breaking apart for approximately another 10 minutes.
While this is cooking you have time to get your wet and dry ingredients ready.
Once the ground beef is cooked through, add the wet ingredients.
Stir to combine. Bring to a boil and simmer for 1/2 hour or until thickened.
Note: as it cools a bit, it will thicken more.
Should look like this when it is done.
I did not get any pictures of the chili burgers plated because I was off to friends house for some girl time. This reheated perfect when I came back. I served on onion buns, topped with pickles and sliced tomato.
You will love these! Here is the recipe:
1-1/2 lbs Lean Ground Beef.
1 large onion
1 large Green Bell Pepper
4 or 5 stalks of celery
2 tbl Olive Oil
2 tbl Butter
Salt and Pepper
1-1/2 c of Ketchup
1/4 c Dijon Mustard
2 tbl Apple Cider Vinegar
1 cup Beef Broth
1/2 c Brown Sugar
4 tbl Chili Powder
Salt and Pepper to taste
Dice Onion, Bell Pepper, and Celery. Heat skillet over medium heat and add Olive Oil and Butter. Add veggies, salt and pepper to skillet and cook until tender with bit of color for about 5-8 minutes. Add Ground Beef, breaking apart and cook through until there is no pink left. I only use lean ground beef, so there shouldn't be any fat to drain. Add Ketchup, Dijon, Vinegar, Beef Broth, Brown Sugar, Chili Powder, and salt and pepper to taste. Stir until combined, bring to a boil, and reduce to simmer for 30 minutes or until thickened. Let cool for 10 minutes and serve on your favorite bun with pickle and sliced tomato. If you're feeling experimental, feel free to add a slice of pepper jack or provolone cheese but not recommended.