A Year-Round Guide to Franklin and Nantahala

Yield: 6 to 8 servings. 2 pounds ground chuck or 80/20 ground beef 1 medium sweet onion, chopped 1 green bell pepper, chopped 1 teaspoon garlic powder ½ cup ketchup

Madison County Championship Rodeo

Yield: 6 to 8 servings. 2 pounds ground chuck or 80/20 ground beef 1 medium sweet onion, chopped 1 green bell pepper, chopped 1 teaspoon garlic powder ½ cup ketchup

Rosemary and Goat Cheese Strata

Yield: 6 to 8 servings. 2 pounds ground chuck or 80/20 ground beef 1 medium sweet onion, chopped 1 green bell pepper, chopped 1 teaspoon garlic powder ½ cup ketchup

Yield: 6 to 8 servings.

2 pounds ground chuck or 80/20 ground beef
1 medium sweet onion, chopped
1 green bell pepper, chopped
1 teaspoon garlic powder
½ cup ketchup
½ cup water
1 tablespoon light brown sugar
3 tablespoons tomato paste
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons chili powder
Hot sauce, to taste
Bread or hamburger buns

In a heavy-bottomed skillet over medium-high heat, cook the ground beef, onion, and green pepper, breaking up meat as it browns. Reduce heat to medium. Stir in the garlic powder, ketchup, water, brown sugar, tomato paste, salt, pepper, and chili powder. Mix thoroughly. Reduce heat and simmer for 30 minutes. Add hot sauce to taste. Serve on white bread or buns.

This story was published on Aug 31, 2020

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.