|
|
Preparation time
15 minutes
Total time:
30 minutes
|
Ingredients
-
15 mL (1 tbsp.) vegetable oil
-
1 kg (2 lb.) extra lean ground beef
-
1 yellow onion, chopped
-
1 can (540 mL/19 oz.) red kidney beans, drained and well rinsed
-
1 can (369 mL/13 oz.) tomato paste
-
175 mL (¾ cup) water
-
60 mL (¼ cup) Mexican chili powder
-
45 mL (3 tbsp.) brown sugar
-
30 mL (2 tbsp.) cider vinegar
-
30 mL (2 tbsp.) worcestershire sauce
-
12 hot dog buns
-
To taste, Tex-Mex grated cheese (commercial blend)
-
To taste, chopped cilantro
-
To taste, plain Greek yogurt (optional)
-
To taste, spicy sauce (optional)
|
Directions
-
Heat oil in a large saucepan over medium-high heat. Fry meat and onion for 10 minutes or until meat is no longer pink.
-
While frying, break meat into small chunks with a wooden spoon.
-
Strain mixture in a sieve and return it to the saucepan.
-
Mix in the beans, tomato paste, and water. Add the chili powder, brown sugar, cider vinegar, and Worcestershire sauce. Stir and remove from heat.
-
Place hot dog buns on a baking sheet and toast under the broiler or on the barbecue over high heat for 3 minutes.
-
Spoon about 125 mL (½ cup) of the meat mixture into each bun.
-
Garnish with cheese, cilantro, yogurt, and a few drops of spicy sauce, if using. Serve.
-
The meat mixture will keep for 4 days in the fridge or 3 months in the freezer.
|
|