Time 6h15m Yield 24 serving(s) Number Of Ingredients 14 Steps:
Brown hamburger and drain well. Combine with all other ingredients in a slow cooker and cook on low for 6 hours. Not sure how much this makes – we package it in 1 cup servings for my husband and me.
Time 40m Yield 2 cups. Number Of Ingredients 11 Steps:
Prepare campfire or grill for medium-high heat. In a Dutch oven, cook beef over campfire 8-10 minutes or until no longer pink, breaking into crumbles. Stir in remaining ingredients; bring to a boil. Move Dutch oven to indirect heat. Cook, uncovered, 20-25 minutes or until thickened, stirring occasionally. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Time 2h10m Yield 12 Number Of Ingredients 10 Steps:
Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving.
Time 55m Yield 6 Number Of Ingredients 10 Steps:
In a large skillet over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is well browned. Crumble meat to a fine texture with a fork, if necessary; drain excess fat. Stir in the mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, hot pepper sauce and ketchup. Mix well reduce heat to low and simmer, uncovered, for 35 to 40 minutes.
Time 1h30m Yield 1 Batch Number Of Ingredients 17 Steps:
Mix the chili powder, paprika, cumin, oregano, salt, and pepper in a small bowl. In a large skillet over medium-high heat, cook the ground beef and beef heart for 5 minutes or until brown. Crumble it as it cooks so it is brown all over. Pour the meat into a strainer and drain the fat into a small sauce pan. Discard all but 3 tablespoons of fat. Whisk the fat and flour together over medium heat. This makes a roux. Cook it, stirring frequently, until it turns amber, about 15 minutes. Then whisk in the chicken stock, tomato paste, and vinegar. Simmer on low while you – Add the onion, garlic, and red bell pepper to the ground meat in the skillet and cook for another 5 minutes. Push everything aside and add the spices and cook in contact with the bottom of the pan for 2 minutes, stirring so the spices don’t stick to the bottom. This “blooms” the flavor. Then mix them in with the meat. Add the roux mix ingredients and stir it inches Simmer for at least 15 minutes, an hour is better. Pour 1/3 of the mix into your blender and puree it until it is pasty, and mix it back inches If you prefer you can use a stick blender to get the mix thick. Taste and add more of whatever you want.
Time 30m Yield 8 servings. Number Of Ingredients 12 Steps:
In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until sauce is thickened, stirring occasionally., Grill or cook hot dogs according to package directions. Place hot dogs in buns; top with sauce.
