This recipe is from Cheap. Fast. Easy by Beverly Mills & Alicia Ross. I made these when we had some friends come over for lunch, I doubled this recipe. It served 5 adults and 2 children with leftovers. Here is my take, everyone who ate them said they were good. I feel like they were missing something like brown sugar, they needed a little sweetness but that's just me. Since I was serving a small crowd for a Saturday lunch, I made them before we left for T-ball and stuck them in the crock pot on low.
1 pound ground beef
2 teaspoons vegetable oil
1 large onion, chopped
2 cloves garlic
1/2 cup ketchup
3 Tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 Tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat oil in an extra deep 12 inch skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the beef (fresh or partially defrosted) to the skillet. Cook, turning and breaking up the meat, until it is crumbled and browned, 7 to 8 minutes. While the meat cooks, add the garlic to the skillet. In a small bowl, whisk the ketchup, tomato paste, Worcestershire sauce, chili powder, salt, and black pepper with 1/2 cup water. When the meat has browned, add this mixture to the skillet and bring it to a boil. Then reduce the heat to low and simmer for 5 minutes.
Meanwhile, toast the buns, if you desired. Place the buns, open on four plates, and spoon the beef mixture over them, open-face style. Serve right away.
*We ate them like sandwiches. I served with cheese slices and dill pickles.