I started out with the basic Food Network recipe and expanded from there and tinkered with it. These are a "must" around our house. I like to serve them open-face with cheese on top.
Recipe By: Food Network Kitchens and Me (I updated again 8/10)
Serving Size: Depends on the appetites, from 2-4

1 teaspoon olive oil
1 medium onion -- finely diced
1/2 green bell pepper -- finely diced
Kosher salt and fresh ground pepper
2 large garlic cloves -- minced
1/2 teaspoon dried oregano
1 pound lean ground beef
1 bottle chili sauce (12 oz.)
1 can tomato sauce (8 oz.)
1/2 teaspoon Frank's Original Hot Sauce
2-4 sesame seed hamburger buns -- toasted
Shredded Cheddar cheese

Additioanal ingredients that can be added with the onions and peppers:
- Finely chopped fresh fennel
- Finely chopped celery
- shredded carrots

In a large saute pan, heat the oil over medium-low heat, add the onion and green pepper; sprinkle lightly with salt and pepper to bring out the flavor. Cook and stir for about 5 minutes, or until very soft but not browned. Add the garlic; cook and stir for 1-2 minutes more (mixture should be almost mushy). Stir in the oregano and transfer the mixture to a plate and reserve.

Add the meat to the pan, increase the heat to medium, and cook the meat, breaking it up with a wooded spoon, until it loses itís color. Pour excess fat from the pan and discard.

Return the vegetable mixture to the meat in the pan and mix to combine. Add the chili sauce, tomato sauce and the hot sauce. Stir to combine and bring the mixture to a simmer. Continue to simmer over low heat for about 20 minutes. (If a soupier mixture is desired or if the mixture appears to be too dry, add the remaining tomato sauce.) When ready to serve, toast the buns and place them open-face on serving plates. Divide the mixture evenly on both sides of the bun halves. Serve with shredded Cheddar cheese and extra hot sauce if desired.

Nutritional Information per serving using extra lean 93/7 ground beef:
Per Serving 330 calories; Sugar 1 g; Total Carbs 42 g; Fat 9 g; Sodium 760 mg; Cholesterol 130 mg; Protein 27 g; Fiber 4 g; Potassium 650 mg Back to the Archives

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