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Prep time
15 minutes
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Cook time
1 hour
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Serves
4-6
Author Notes
Created as a tongue-in-cheek Paleo alternative to a similarly named bean dish, this has morphed into something that has remained a beloved dish in our home long after we gave up on our full-time Paleo diet. It works as a hearty main or a unique side dish, either on its own like a chili or over rice or toast, or even on a crusty roll for a fun twist on a sloppy joe. I've even tossed a runny egg over a pile of this stuff--trust me, it was marvelous. —Camilla Maybee
Ingredients
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12
slices bacon, cut into bits
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1
large sweet onion
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1 pound
80/20 ground beef
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1 teaspoon
black pepper
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6 ounces
tomato paste
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1/3 cup
grainy mustard
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2 tablespoons
honey
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1/3 cup
molasses
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1/3 cup
apple cider vinegar
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1 teaspoon
salt
Directions
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In a heavy-bottomed pot over medium high, brown the bacon. Set aside, leaving all drippings in the pan.
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Add the onions and sautee until translucent.
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Add the ground beef and brown.
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Reduce heat to medium-low, then add the molasses, tomato paste, mustard, honey, salt, and pepper. Reduce heat to medium. Stir vigorously to break up chunks and prevent sticking, using a whisk if you need to. Add the bacon.
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Allow mixture to come to a boil, then reduce heat to low. Cover and simmer for 1 hour or more (the longer, the better!).
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