bossman150
Cook
This is a recipe I got from my aunt and I make these at least a couple times a month, super easy and tastes WAY better then the canned crud!
I start with about 2.5 lbs of 90% lean hamburger. I find I don't drain the 90% and it leaves just enough fat for great taste but not greasy. Brown the hamburger on high heat until all of it is brown AND most of the liquid is also gone. It does take a while for the liquid to evaporate, you can drain instead but I prefer the flavor with that little bit of fat left in. turn the heat to medium-low. I don't have measurements for the rest, its really up to your personal taste. Ketchup and regular yellow mustard, probably 5-1 ketchup to mustard, Mccormick's chili powder (yes, using this brand is very important, it has a different taste the is perfect for this recipe) and Siracha.
The method I use is to add the ketchup first, I squirt it directly in the pan and then a couple small squirts of mustard. Add much less ketchup then you think you need at first, it goes farther than you think once it heats up. Sprinkle chili powder on top, I would say start with about a tablespoon. Then add a little or a lot of siracha, depending on how spicy you like things. Mix it all together well and taste it. If its too dry or too sour add more Ketchup, carefully, too much and it can ruin it. If there is plenty of sauce but its a bit too sweet add a little more mustard and/or chili powder. Once you have it right let it cook for about 5-10 more minutes to get the raw chili powder taste out and taste it one more time, adjust if needed.
Serve it on nice soft buns with dill pickle chips, I like tater tots on the side.
I start with about 2.5 lbs of 90% lean hamburger. I find I don't drain the 90% and it leaves just enough fat for great taste but not greasy. Brown the hamburger on high heat until all of it is brown AND most of the liquid is also gone. It does take a while for the liquid to evaporate, you can drain instead but I prefer the flavor with that little bit of fat left in. turn the heat to medium-low. I don't have measurements for the rest, its really up to your personal taste. Ketchup and regular yellow mustard, probably 5-1 ketchup to mustard, Mccormick's chili powder (yes, using this brand is very important, it has a different taste the is perfect for this recipe) and Siracha.
The method I use is to add the ketchup first, I squirt it directly in the pan and then a couple small squirts of mustard. Add much less ketchup then you think you need at first, it goes farther than you think once it heats up. Sprinkle chili powder on top, I would say start with about a tablespoon. Then add a little or a lot of siracha, depending on how spicy you like things. Mix it all together well and taste it. If its too dry or too sour add more Ketchup, carefully, too much and it can ruin it. If there is plenty of sauce but its a bit too sweet add a little more mustard and/or chili powder. Once you have it right let it cook for about 5-10 more minutes to get the raw chili powder taste out and taste it one more time, adjust if needed.
Serve it on nice soft buns with dill pickle chips, I like tater tots on the side.