2 tablespoons vegetable oil

1 medium onion, minced

1-1.5 bell peppers, minced

4 garlic cloves, minced

1 teaspoon chili powder

1.5 lbs 85% lean ground beef (add 1/2 teaspoon baking soda mixed in 1 teaspoon water for extra browning)

4 teaspoons brown sugar

Salt and pepper to taste

1.5 cups tomato purée

1.5 cups ketchup

0.5 cups water

1 tablespoon cider vinegar

0.5 teaspoons hot sauce (tabasco works good for this)

8 hamburger buns

1. Heat oil in 12 inch skillet over medium-high heat until shimmering. Add the onion and green pepper and cooked until soft and starting to brown, maybe 5 minutes on an induction stove top (10 or 20 on electric). Add garlic and chili powder and cook for a minute to release aromas. add the beef, brown sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking the meat up until it becomes difficult to scrape off the fond and there are dark spots on the beefy chunks. The smaller you break up the beef chunks, the better the result.
2. Stir in the tomato purée ketchup and water. Cook until slightly thickened, 5-15 minutes. Season with hot sauce and cide vinegar. Add more salt, pepper, vinegar and hot sauce to taste, if needed. Spoon 1/2 cup onto each hamburger bun bottom and serve with the tops. Best if the buns are toasted and shredded cheddar cheese is placed both below and above the meat mixuture.