1 pound ground beef
1/2 yellow onion, diced
1 can petite diced tomatoes, drained (I puree them too)
1/2 cup ketchup
1/2 cup Honey BBQ sauce***
3 Tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
Dash of cayenne pepper
Shredded cheddar jack
Hamburger buns or bread of choice

In a large skillet, over medium heat, brown ground beef until cooked through and no longer pink.  Add the onions and cook for 5 minutes.  Drain off the grease.  Add the tomatoes, ketchup, BBQ sauce, Worcestershire, and spices.  Stir well and cover.  Lower heat and simmer for 15 minutes, stirring occasionally.  Uncover and simmer another 5 minutes until mixtures is thickened up.

Serve on some warm toasted buns and top with shredded cheese.

***If unable to locate Honey BBQ sauce, just add some additional honey to sweeten.


1 cup real mayonnaise
1/3 cup buttermilk
1/3 cup sour cream *** (I use 1 cup)
2-3 fresh Jalapeno peppers, seeded
1-2 fresh Serrano peppers, seeded
1 small bunch of fresh cilantro
1 to 2 – 1 oz. package of dry ranch dip mix (more = thicker)

Place all ingredients in a food processor or blender and process until smooth.

Refrigerate for 2-3 hours to allow the flavors to combine.  (It’s even better overnight.)

Enjoy as chip dip, salad dressing, or sauce.


If you like extremely spicy food, leave the seeds intact.  Be warned!
You can also cut back on the cilantro.

Makes about 1 1/2 cups.

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