Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1 small yellow onion, finely diced
  • 1 small green bell pepper, finely diced
  • 2 cloves garlic, minced
  • 0.75 cup ketchup
  • 1 tbsp tomato paste
  • 1 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar, packed
  • 1 tsp worcestershire sauce
  • 0.5 tsp smoked paprika
  • 0.25 cup water
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Place a 12-inch skillet over medium-high heat. Add the ground beef and spread it into a flat disk. Leave undisturbed for 2 minutes to develop a crust. Break into small crumbles and cook until no pink remains. Drain all but 1 tablespoon of the rendered fat.
  2. Push the meat to the sides of the pan. Add the diced onion and green pepper to the center. Sauté for 4–5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.
  3. Lower the heat to medium-low. Add the ketchup, mustard, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and water. Stir vigorously to emulsify.
  4. Simmer for 5–10 minutes until the sauce reduces into a thick, glossy glaze that coats the meat. Season with salt and pepper to taste.