Time 4h20m Yield 6 Number Of Ingredients 8 Steps:
Heat the oil in a saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Add the ground beef, bell peppers, tomatoes, tomato sauce, tomato paste, and red pepper flakes to the saucepan; stir. Reduce heat to medium-low; simmer until the peppers are soft and the beef is tender, 4 to 6 hours.
Time 1h15m Number Of Ingredients 9 Steps:
Place ground beef in a large pot, break it up and saute until just pink. Add chopped onions and green peppers Add crushed tomatoes and tomato sauce Bring to a simmer and cook on low heat for at least 1 hour. Once peppers and onions begin to soften, start adding seasonings as desired, tasting as you go. Cook it down until thickened enough to spoon into rolls. I usually serve with a slotted spoon to drain out extra liquid. Serve with a shaker of crushed red pepper flakes on the table because even the hard core heat addicts sometimes want just a little more heat.
Time 2h20m Yield 25 lbs, 20 serving(s) Number Of Ingredients 12 Steps:
In a very large stockpot over medium-high heat, brown the ground beef, stirring often. Add the chopped green and red peppers, onions, and garlic; mix well. When the vegetables begin to soften, add the tomato sauce, bay leaves, parsley, hot pepper flakes, salt, black pepper, and Italian seasoning. Cover and simmer, stirring occasionally, for 2-3 hours.
Time 1h35m Yield 16 servings. Number Of Ingredients 16 Steps:
In a Dutch oven, cook beef over medium-high heat 8-10 minutes or until no longer pink, breaking into crumbles; drain., Stir in all remaining ingredients except buns. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until desired consistency and flavors are blended, stirring occasionally. Serve on buns.
Number Of Ingredients 8 Steps:
Heat the oil in a saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Add the ground beef, bell peppers, tomatoes, tomato sauce, tomato paste, and red pepper flakes to the saucepan; stir. Reduce heat to medium-low; simmer until the peppers are soft and the beef is tender, 4 to 6 hours.
Time 4h30m Yield 8 Number Of Ingredients 9 Steps:
Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan. Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.
More about “rhode island dynamites recipes”
Number Of Ingredients 16 Steps:
In a Dutch oven, cook beef over medium-high heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in all remaining ingredients except buns. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until desired consistency and flavors are blended, stirring occasionally. Serve on buns. Yield: 16 servings.
