optional toppings: sliced cheddar cheese, pickles, pickled red onion
In a large skillet, like this one, over medium heat, heat the oil for 1 minute. Add the ground beef, peppers, and onions. Break apart the ground beef as it cooks— you want it in smaller pieces. Sauté the meat until browned and cooked through and the peppers/onions are soft, about 7-8 minutes. Then, stir in the garlic, salt, and pepper.
Stir in the tomato paste and allow it cook with the ground beef for 1 minute. Then, stir in the worchestershire sauce, vinegar, ketchup and mustard. Give it a big stir and let it cook for 2-3 minutes.
Stir in the chicken broth and BBQ sauce and let it simmer for 10 minutes. Give it a taste and see if it needs additional salt and pepper.
Serve warm on a toasted brioche bun. Leftovers stay fresh in the refrigerator for up to 5 days.
Make Ahead & Freezing Instructions: This stays fresh for up to 1 week in the refrigerator. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator and head as desired.
Meat: You can use any fat % of ground beef. To make this healthier, you can use ground turkey.
Chicken Broth: I find that using low-sodium chicken broth works best for this recipe.