Ingredients: 5 oz. of Kary’s Dark Roux (Approximately 1/3 of the jar) 1 ½ quarts…
2 pounds ground beef or pork
16 ounce jar, possibly extra, of Pig Stand BBQ Sauce
1 large onion chopped
2 bell peppers chopped
2 cans of Sriracha tomatoes & chiles or Rotel
1 15 ounce can of tomato sauce
1 8 ounce can of tomato paste
1 cup of beef broth
2 tablespoons liquid smoke
3 tablespoons Worcestershire sauce
1 tablespoon cumin
3 tablespoons chili powder
2 tablespoons black pepper
12 ounces pasta, one box
In a large pot, brown your meat. While you’re meat is browning start chopping your vegetables. When meat is browned, dump in a colander to let the fat and liquids drain off.
In the same pot, sauté your vegetables until soft or how you like. You like that extra crunch? Don’t sauté. But you know kids…they get a crunch and it’s all over.
When the vegetables are done to your liking, dump in all the ingredients except the meat and the pasta. Bring to a boil, reduce heat, and simmer for 20 minutes. While that is simmering away, get some water to boil for your pasta. When water is boiling, put pasta into the water. Cook the pasta al dente. Drain.
Once done simmering, add the meat and simmer for another 10 minutes. Remove from the heat, stir in the pasta, put the lid on, and let it sit for 20 minutes. This is just to let the flavors get to know each other a bit.
Recipe by: Jaxx Drinkwater (inspired by MrBableFish5)