Paleo Grass-Fed Beef Chili

1 lb of grass-fed ground beef
1 lb of grass-fed ground beef (substitute regular if needed)
1 lb of grass-fed skirt steak (substitute regular if needed)
4 thick slices of uncured bacon
4 baby Portobello mushroom caps (or substitute regular mushrooms)
1 large carrot
2 large tomatoes
1 can of tomato paste (not sauce)
1 small onion
4 garlic cloves
2 tbsp cumin
1 tbsp chili powder
1 tbsp paprika or red pepper powder
1 tsp coriander powder

1. Dice up all of the vegetables.
2. Crush the garlic cloves and combine with the spices in a bowl.
3. Chop up the skirt steak into small diced pieces.
4. Fry the bacon in a pan and keep the fat in the pan.
5. Once the bacon turns a rich brown color, remove it and slice it into small pieces.
6. Cook the steak first in the fat until browned on all sides. Remove and place in a bowl.
7. Cook the ground beef in the combined fats until browned.
8. Remove and place in a bowl.
9. Combine everything into a crock pot or electric slow cooker.
10. Stir well until the spices dissolve.
11. Cook on LOW for 8-9 hours or on HIGH for 4-5 hours.

From: Nerd Organics [archive.org]
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Larry's Paleo Chili

I entered my chili in a charity chili cook-off we had at work. I took first prize. Here's the recipe I used. Feel free to adjust to your own taste.

5 lbs. Ground Beef
1 pint of beef stock (home-made is best)
2-3 TB Bacon Fat
1 Large Red Onion
1 Large Red Bell Pepper
1 Small Can Tomato Paste
2 Large Portobello Mushrooms
1 Small Bunch Parsley
Olive Oil
Chili Powder
Ground Cumin
Kosher Salt
Black Pepper
Merlot Wine
Garlic
Oregano
Chipotle Peppers in Adobo Sauce (may be found in the Latino section of a large or specialty grocery)

Brown the meat in the bacon fat. You may have to add some beef stock to keep it moist. Once it is brown, empty the container into a crock pot and set it on "high."

Chop the onion and sauté it in olive oil and Merlot. Add it to the crock pot and mix into the meat.

While the onions cook, put the pepper in a toaster oven at the highest setting for 10-15 minutes. When it's done, remove the seeds and connective ribs. Chop and sauté it in olive oil and Merlot. Add it to the crock pot and mix into the meat.

Treat the Portobello mushrooms as you did the onion.

Put 2 of the chipotle pepper and a TB of the sauce into a pan with olive oil and 3-5 cloves of chopped garlic, sauté while breaking up the peppers and garlic cloves and then add to the mix.

Fine chop the parsley and add to the mix.

Add 1 TB of ground cumin, 1 TB Oregano, 1 tsp. ground black pepper, and 1 tsp. kosher salt.

Allow to cook in the crock pot for 1 hour, stirring as needed to get all of the spices blended. Add beef stock if it seems to be getting a little dry.

Over the next two hours, taste and add seasoning (and maybe a little more merlot) until you are satisfied.

Note: The two seasonings that are easily over-used are cumin and salt. Use both sparingly. The cumin will come out more and more during cooking. Don't use more unless you can't detect it. There should be no more than one teaspoon of cumin per two pounds of meat in the eventual mix.

Salt will emphasize many flavors. Use a little to start, and then add sparingly during the final adjustment. Always use less than you think you need and give it time to work before adding more.

By Lawrence Tagrin. Posted to the PaleoFood list on 29-Nov-2012.
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Beef-Pumpkin Chili

1 small Pumpkin (coconut size)
1 lb Ground Beef
4 small Onions, quartered (vine tomato size)
1 can Diced Tomato
Cumin, Black Pepper, Turmeric, Paprika, Garlic, Brown Gravy, Beef Bouillon
1 TBSP Coconut Animos
4 cups water

1. Cut your pumpkin in half and scoop out the insides. Cut the bottom and top off - cause you don't need the stems. In a bowl, put in a half inch of water. Place one half of pumpkin face down in the bowl. Put in the microwave for 2 minutes. Do this to the other half as well. Cut off the skin from the pumpkin, then dice up the flesh (bite size pieces). Put this into a big stock pot with the 4 cups of water.

Quick note: By steaming the pumpkin halves first, it makes it easier to cut off the outer skin and it also cooks the pumpkin pieces quicker.

2. In a frying pan, brown your ground beef. Add in the Coconut Animos for added flavor.

3. While your meat is browning, add in the can of diced tomato, the onions, a big scoop of beef bouillon, a tablespoon of brown gravy, about 2 tablespoons of cumin, 2 teaspoons of black pepper, some turmeric, some garlic, and a tablespoon of paprika. If you want to give it a kick, add a spicy pepper or two.

4. Add your meat to the pot. Let this come to a full boil, then turn it down and let it simmer for an hour and a half.
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Bison Chili

1 TBS coconut oil (I was out of cononut oil and used olive oil)
1 3/4 lbs ground bison (but I really recommend the beef cubes)
1/2 onion, chopped
2 1/2 cups chopped celery
2 cloves garlic
1 12 oz jar salsa....of course you could make that fresh if you want
1 8 oz can of tomatoes
2 tsp cumin
2 tsp chili powder
2 tsp thyme leaves
2 tsp sea salt

First sautee (medium heat) the onion, celery and garlic until onions are translucent about 3 or 4 minutes.Then you add the meat, cumin, thyme, and chili powder. Stir while this cooks for about 5 to 6 minutes. Then dump in the salsa, tomatoes and salt. I also added about a 1/4 cup of mild green chilis. Let this simmer for at least an hour.

From Mercola's Total Health cookbook via jaybird in Low-Carber Forums
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NeanderThin Chili

This legendary food, named "the state dish of Texas" by the Texas legislature, has been a source of many debates, both as to the origin and the correct ingredients. It has been said by some of the most respected figures in the chili world that "anyone who would put beans in chili doesn't know beans about chili." The following recipe is a "no frills" version. Included are a couple of the most common variations for the more adventurous who would "fly in the face" of Texas tradition.

2 ounces animal fat (beef suet or uncured bacon)
2 pounds coarsely ground beef
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons chili powder, or more if desired
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano (optional)
Salt to taste

1. In a large skillet (preferably cast-iron), render fat over medium heat and remove rinds. Add ground beef to skillet and cook until just brown. Add onion and garlic.
2. Add chili powder, cumin, and oregano, and mix well. Add salt conservatively.
3. Reduce heat to low and let simmer for at least 2 hours. The texture and flavor will change greatly as all of the ingredients blend together.
4. Add water as needed during cooking, keeping in mind that the final product should be somewhat thick. Serves 3 to 6

VARIATIONS: Instead of adding water if it is needed, add tomato juice or puréed tomatoes. Chopped mushrooms and green peppers also make great additions.

From: NeanderThin: Eat Like a Caveman to Achieve a Lean, Strong, Healthy Body by Ray Audette
Included here with the author's permission.
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Ben's Tomatillo Chili

2 lbs. beef, cubed (such as chuck blade)
1 onion, diced
2 cloves garlic, pressed
1 red bell pepper, diced
1 green bell pepper, diced
2 roasted anaheim chiles
2 cups chopped tomatillos
1 lb. yellow tomatoes; peeled, seeded and diced
1/3 cup fresh cilantro, chopped
1 t cumin
1 cinnamon stick
1 t chili powder (optional)
salt
pepper
olive oil

Brown beef cubes in olive oil, add onions and bell peppers, simmer until they begin to soften. Add garlic, chiles, salt, pepper, chili powder and cumin, simmer a few minutes longer. Add tomatillos, tomatoes, cinnamon stick and cilantro. Bring to boil, reduce heat and simmer until cooked thoroughly; about 20 minutes. Remove cinnamon stick before serving.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, March 2001
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Just Plain Chili

2 pounds of lean ground beef
1 bell pepper
6 cloves garlic
2 Tbsp olive oil
fresh ground pepper to taste
3 Tbsp cumin, or to taste
1 1/2 Tbsp chili powder, or to taste
1 can tomatoes (28-32 oz)

Light coals in grill. While coals are setting, 30-45 minutes, form ground beef into large patties. Clean, deseed, and chop the pepper. Mince garlic. In a large deep-shouldered skillet, heat olive oil, milling in fresh pepper to taste. Add bell pepper and sauté 5-7 minutes. Turn heat off and stir in minced garlic. Grill patties over coals until medium rare, no more than 5 minutes on each side. Turn heat on high under skillet and place patties in skillet with garlic, oil, and pepper mixture. Break up patties into small pieces with spatula and brown meat thoroughly. Add tomatoes. Mash and break up tomatoes with spatula, and mix in thoroughly. Add enough water to cover all ingredients, reduce heat to low, and let simmer 2 hours or more.

From Jack's Skillet by Jack Butler.
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Paleo-Chili

2 lbs ground buffalo
1 cup chopped onion
3 cloves chopped garlic
2-4 Tbs fat (I use pork fat)
2 cups canned chopped tomatoes (I use organic such as Muir Glen)
4 Tbs chile powder
1 teaspoon dry oregano
1 teaspoon ground cumin
1 teaspoon salt
1 cup water

Brown ground buffalo with chopped onion and chopped garlic, in fat. Then add chopped tomatoes, chile powder, oregano, cumin, and salt. Add water, then simmer the mixture for at least two hours, until the meat is very tender and the tomatoes pretty much cook into the sauce. Four hours is not too much, but check to make sure it does not go dry.

The better the chile powder you use, the more sensational the stew. Native Seeds/SEARCH has the best chile powders I've ever tasted.

From: Lynnet Bannion on the PaleoFood list (27 April 1999)
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Paleo-Chili

Brown 2 lbs of ground beef in a wide skillet (keep poking at it with a spatula to help separate it) I use 85% lean beef (its cheaper) after the meat is done, or at least no longer pink, pour out the grease. Since I use an iron skillet I can make use of the built-in spout. I hold the meat in the skillet with my bacon press

Pour grape juice or red wine in (probably 1 cup) when I pour it in, the level of liquid only reaches about half the height of the meat.

Sprinkle Ground Red pepper on the top. I usually cover the whole surface- I like it hot

Sprinkle dried onion bits all over the top too. Fresh will work, but I use dried so I won't have to chop it up. They will re-constitute in the moisture anyway.

Let it cook down a bit, but don't let the juice or wine caramelize and burn.

Pour in a medium size jar of tomato sauce. I think it's 24oz. I use '8-ingredient mushroom tomato sauce' from Whole Foods. If you smell it, you'd swear it was homemade. This is good since you don't have to actually make it yourself.

Stir it up- medium heat is ok. If you don't want to mess with it, put it on low for 45 min. Regardless, Let it cook down UNCOVERED until it is think enough to eat with a fork.

From: Ryan Hughes on the PaleoFood list (27 April 1999)
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Sloppy Joes

There is a chili recipe in Neanderthin (see above). When I make it, I pile it on top of lettuce and make kind of a taco salad type thing. You can add what ever else you want on top of that, onions, tomatoes etc etc.
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Sloppy Joes

Sauté until tender:
2 tbs. olive oil
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced

Add to the pan:
1 lb. ground beef, crumbled

Continue cooking and stirring until the beef starts to brown. Then stir in:
2 cups of your favorite tomato sauce
1 Tbs. chili powder
1/2 tsp. cumin powder
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Red Suit Chili

-6 lbs ground meat browned and drained
-16 oz can tomato sauce
-12 oz V8 juice
-3 TBL Chili Powder (Kathleens called for 1/2 cup for 3 lbs, so spice to your own taste - me? I'm chicken, 3 TBL was enough, might go to 4)
-at least 1/2 - 1 tsp of the following, but I just dumped into the mix: dried chopped onion, garlic powder, oregeno (didn't have any, used basil), paprika, cumin
-enough water to make it juicy (matter of preference)

Simmer together for at least 1/2 hour (the longer the better). Serve with salsa and or guacamole.

From Elsa <emikus@GSPWS.MT.ATT.COM>
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Squash Bowl Chili w/ Avocado 'Sour Cream' & Caramelized Onions

The secret to good chili, as with stew, is to brown all the ingredients thoroughly before adding them to the chili. The flavor comes from the skillet, not the stock pot. This chili recipe is simple, yet rich and flavorful, without being particularly spicey. It can be made hotter by adding more chili peppers (e.g., try blending 1 fresh habanero pepper into the stock before you start).

3 cups brown stock
4 lbs ground beef
1 red bell pepper, medium dice
2 large yellow onions, medium dice
6-8 cloves garlic, fine dice

2 Tbl fresh oregano
2 Tbl freshly ground cumin (buy whole cumin seeds and grind it yourself)
2 Tbl ancho chili powder
1 Tbl chipotle
1 bay leaf
salt to taste
arrowroot (optional)

2 avocados
1 lime
1 tsp fresh cilantro, minced

1 medium yellow onion, julienne
2 Tbl brown stock (or white wine)

2 whole spaghetti squash

fresh cilantro, for garnish
hungarian paprika, for garnish

To make the chili: Start the stock simmering in a large stock pot and add the bay leaf. In a skillet, brown the beef in small batches. When each batch is done, pour off the fat and reserve it. Transfer the meat to the stock pot, then use about a quarter cup of the stock to deglaze the skillet, returning the liquid back to the chili. Repeat this procedure until all the meat is browned. Brown the onion and then garlic in the reserved beef fat, and add them to the chili. Repeat the process for deglazing the skillet. Brown the red bell pepper in the reserved beef fat, and add it to the chili. Repeat the process for deglazing the skillet. Add all seasonings and simmer for 15-20 minutes to allow flavors to marry. Thicken with arrowroot if desired.

To make the avocado sour cream: Juice the lime, and combine lime juice with avocado and cilantro. Add salt and pepper to taste, and gently whisk to a creamy consistency.

To make the caramelized onions: Combine onion and stock in a medium skillet. Bring to a boil, reduce heat and simmer until all the liquid is evaporated, about 10 minutes. Continue cooking over low heat, stirring frequently to prevent scorching, until the onions are very soft and a light caramel brown, about 15 to 20 minutes.

To make the squash: Slice squash in half lengthwise. Microwave on high for 10 minutes or until the squash is softened. Remove seeds. Transfer to a sheet pan, face up, and broil at 500 degress until lightly browned, about 15 minutes.

Set each squash half on a plate. Fill squash with chili, layer caramelized onions over top, and add a dollop with avocado sour cream. Garnish with fresh cilantro and hungarian paprika.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Sept. 2001
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Ground Beef Taco Filling

1 lb ground beef
1 garlic clove, minced
2 tablespoons dried onions, minced
2 teaspoons chili powder
2 teaspoons oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground red pepper
3 tablespoons tomato paste
1 cup beef broth

Coat a large skillet with oil. Add ground beef along with garlic. Cook over medium heat until browned - about 10 minutes.

Add dried onion, chili powder, oregano, cumin, salt, cinnamon and red pepper and stir well. Add tomato paste and beef broth. Bring to a boil and reduce heat, simmering until the liquid is reduced - about 15-20 minutes.

By LARavenscroft. From: Food.com
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Taco Filling

1 tablespoon oil
3 cups finely chopped onions (about 3 medium onions)
6 garlic cloves, minced
1 jalapeno chile, minced (seeds and ribs removed for less heat)
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
2 pounds lean ground beef
1 can (28 ounces) crushed tomatoes
coarse salt

Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.

Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season with salt.

By hayleesgrandma. From: GroupRecipes
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Cuban Picadillo with Ground Beef

1 pound ground beef
1 teaspoon oregano
1 teaspoon cumin
4 cloves garlic
1 medium white onion (chopped fine)
1 small green pepper (chopped)
1/2 cup beef stock
3/4 cup tomato sauce
8 to 10 green olives (pitted)
salt and pepper to taste
olive oil for sautéing

In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.

In a frying pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.

Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.

Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.

From: The Spruce Eats
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Picadillo

1 tbsp olive oil
1 lg onion. sliced
3 cloves garlic, minced
1 lg green pepper, chopped
1 lb minced meat (beef or pork)
1 lb tomatoes
8 oz tomato sauce
1/2 cup white wine
1 tbsp capers
1/4 cup olives

Heat oil in large skillet. Cook onions, garlic and green peppers until tender. Add meat and brown. Add tomatoes, tomato sauce and wine. Simmer about 30 minutes, then add olives and capers and cook for another 10 minutes.

From: Marielos Molina - El Salvador
Found in International Cooking Guyana Style, ISBN 9768160713.
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Picadillo (Spanish Ground Beef)

1 lbs Ground Beef
3 slices Bacon; (Diced)
1/2 small Onion; (Diced)
1/4 Green Bell Pepper; (Diced)
1 tsp Oregano
1 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Black Pepper
8 Green Olives with Pimiento; (Sliced)
1 tsp Capers
1 packet Sazón Goya with Coriander and Annatto. At Amazon
1 8-oz can Tomato Sauce

Place ground beef in a large pan and begin to break down and brown. Add bacon and and remainder of ingredients. Cook on medium heat for approximately 20 minutes.

You can substitute the ground beef for ground pork or turkey if you like. You can go Cuban style and add hard boiled egg whites.

From: BigOven
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Picadillo

1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce

In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.

From: Food Network: Show: Inside Dish. Episode: Daisy Fuentes [archive.org]
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Picadillo

2 tablespoons olive oil
7 cloves garlic, chopped
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
3 pounds ground beef
1 (5 ounce) jar green olives, pitted and halved
5 ounces capers, rinsed and drained
1/4 cup fresh lemon or lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 dried bay leaves
1/4 teaspoon hot sauce
6 cups canned tomatoes, half-drained

In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.

In a separate saucepan, combine the olives, capers, juice, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.

Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.

Comments:
Add cumin and coriander or Sazón.
Use less oil.
Use 1/2 cinnamon and cloves.
More olives and garlic.
Too many capers.

By JRICE. From: AllRecipes
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Picadillo

1/2 onion, chopped
2 garlic cloves, minced
2 bay leaves
2 tablespoons oil
1 pound ground beef
Salt and freshly ground black pepper
1 tablespoon fresh Mexican oregano leaves
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 to 1 cup tomato paste
2 chipotles in adobo sauce
3 to 6 tablespoons golden raisins
3 tablespoons slivered almonds, toasted
1/2 cup pimento stuffed green olives, sliced
salt

In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened. Add the beef, and continue to cook until the beef is no longer pink; breaking up any lumps with a wooden spoon. Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir in the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Continue until everything is heated.

From: 2001 Television Food Network
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Meat Filling for Arepas

2 tablespoons olive oil
1/2 lb. ground beef
1/2 lb. ground pork
1 medium onion, chopped
1 clove garlic, minced
1 green chili, chopped
2 large tomatoes, seeded and chopped
1/2 teaspoon achiote powder
1/2 teaspoon ground cumin
1/4 teaspoon thyme leaves
1/4 teaspoon black pepper
1 teaspoon salt
8 pimento stuffed olives, sliced
1 tablespoon capers

Heat oil in a heavy skillet over medium heat, add first 12 ingredients and cook, stirring occasionally, for 20 minutes, or until tomatoes have formed a thick sauce. Stir in olives and capers.

From: Recipe Source
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Beef Empañadas Filling

2 hard-boiled large eggs
1/2 medium onion, finely chopped
1 tablespoon olive oil
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 pound ground beef chuck
2 tablespoons raisins
1 1/2 tablespoons chopped pimiento-stuffed olives
1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped

Cut each egg crosswise into 10 thin slices.

Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.

Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes.

By Melissa Roberts and Maggie Ruggiero. In Gourmet, September 2007.
From: Epicurious [archive.org]
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Argentinean Empanadas Meat Filling

1 lb ground beef (or turkey or chicken)
4 hard-boiled eggs
1 cup stuffed green olive
handful raisins (optional)
1 large onion
3 garlic cloves
2 -3 tablespoons ground cumin powder
1 teaspoon chili pepper flakes
salt and pepper

Heat some oil in a large saucepan. Mince the onions and garlic, and add to the pan. Cook until the onions become translucent.

Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned.

Mix in the cumin and pepper flakes. Adjust to taste.

Chop the hard boiled eggs and halve the stuffed olives. Carefully mix into the meat mixture. Add salt and pepper to taste.

Adapated from: Food.com
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Argentine Meat Empanadas Filling

2 onions, chopped
1 pound ground beef
2 teaspoons Hungarian sweet paprika
3/4 teaspoon hot paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon lemon juice
1/4 cup raisins
1/2 cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste

Heat some oil in a large saucepan and add the chopped onions. Cook until the onions become translucent. Stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste. Add the ground meat. Break it up with with a spoon and cook, stirring until lightly browned. Add salt to taste, cumin and lemon juice.

Adapted from: AllRecipes
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Jamaican Meat Filling

2 tablespoons oil
1 large onion, finely chopped (1 1/2 cups chopped)
6 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
1 pound ground beef
1/4 teaspoon ground turmeric or annatto
3/4 teaspoon ground cumin
3/4 teaspoon ground allspice
1/2 teaspoon ground cardamom
1 scotch bonnet pepper, seeded and finely chopped, optional
2 sprigs fresh thyme, finely chopped
3 scallions, finely chopped
1 tablespoon finely chopped parsley
1 pound ripe tomatoes, peeled and finely chopped
1 1/2 teaspoons salt
Freshly ground black pepper
3/4 cup water or beef stock

In a large skillet, heat the oil until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the ground beef, turmeric, cumin, allspice, cardamom, hot peppers, and thyme and cook until the beef is browned and spices are fragrant, about 10 minutes. Add the scallions, parsley, tomatoes, and stock and simmer for about 25 minutes, until the flavors have come together and almost all of the liquid has evaporated. Season, to taste, with salt and pepper, remove from the heat.

Recipe courtesy Emeril Lagasse, 2001. From: Food Network.com [archive.org]
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Traditional Jamaican Patty Filling

1 1/2 pounds ground beef or pork
2 onions, finely chopped
5 scallions, finely chopped
2 to 3 Scotch bonnet peppers, finely chopped
2 tablespoons fresh thyme leaves, chopped
2 garlic cloves
1 tablespoon ginger root, grated
2 tablespoons oil
3/4 teaspoon turmeric or Jamaican curry powder
Salt and pepper to taste
3/4 cup water

To make the filling, put the beef or pork into a bowl, and add the onions, scallions, Scotch bonnet peppers, thyme, garlic, and ginger. Mix well. Heat the oil in a dutch oven or large skillet, and cook the meat over medium high heat until it is lightly browned, about 10 minutes. Add the turmeric, salt, and pepper, and stir well. Add the water, cover the pan, and simmer the mixture for 30 minutes. The mixture should be the consistency of thick chili - wet, not runny or dry and crumbly.

Adapted from: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy
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Jamaican Beef Patties Filling

2 tablespoons oil
1 pound ground beef
1 small onion, finely diced
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper

Put oil in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with curry powder, thyme, salt, and pepper. Cook until beef is evenly brown, stirring constantly.

Adapted from: AllRecipes
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Haitian Patties Filling

1 lb pound ground beef
2 teaspoons of parsley
Hot pepper to taste
2 chopped shallots
1 chopped garlic clove

Pound to paste the parsley, hot pepper, shallot, and garlic. Add seasoning paste to cooked beef and mix well. Cook covered on medium heat for about 10 minutes. Stir constantly. Filling is ready when all liquid is absorbed.

From: Krey ol Cuisine
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Haitian Pate (Beef Patties) Filling

1 lb ground beef
1 medium onion, diced
3 garlic clove, minced
1 medium shallot, diced
1 tsp. lime juice
1 tsp. Adobo seasoning salt
1/2 scotch bonnet pepper, chopped
1/4 tsp. thyme
1/4 tsp. rosemary
1 tbsp. tomato paste
2 tsp. olive oil

Over medium heat, heat oil in a skillet or saucepan. Add onions, garlic, shallot, peppers and seasoning mixture. Stir-fry for 1 minute until softened. Add the meat and simmer with water until meat is tender and water is absorbed. Add tomato paste and stir well until medium brown.

From: Haitian Recipes
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Guyanese Beef Patty Filling

2 teaspoons oil
2 garlic cloves, minced
1 small yellow onion, chopped
1 pound ground beef
1 teaspoon black pepper
Leaves from 5 sprigs fresh thyme
2 scallions, chopped

In a large pan, heat oil over medium-high heat. Saute onions and garlic until onions become translucent and tender, approximately 2 minutes. Add the ground beef, salt, pepper and thyme, and continue to cook until the meat is completely brown. Stir frequently to ensure even cooking. Mix in scallions and cook for an additional 2 minutes.

Extracted from: The Duo Dishes: The Duo's Ethnic Exploration: Guyanese [archive.org]
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Minced Beef and Sweet Potato Stew

1 tbsp oil
1 large onion, chopped
1 large carrot, chopped
1 celery stick, sliced
500g minced beef
1 tbsp tomato purée
1 tbsp mushroom ketchup
400g can chopped tomatoes
450g sweet potatoes, peeled and cut into large chunks
few thyme sprigs
1 bay leaf
handful parsley, chopped
Savoy cabbage, to serve

Heat the oil in a large pan, add the onion, carrot and celery, and sweat for 10 mins until soft. Add the beef and cook until it is browned all over.

Add the tomato purée and cook for a few mins, then add the mushroom ketchup, tomatoes, sweet potatoes, herbs and a can full of water. Season well and bring to the boil.

Simmer on a low heat for 40-45 mins until the sweet potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly.

Once cooked, remove the bay leaf, stir through the chopped parsley and serve with cabbage.

From Good Food magazine, December 2012. Found at BBC: Good Food
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Blindog's Stuffed Mushrooms

3 large portobello mushrooms
Olive oil
2 tablespoons favorite rub
1 pound ground round hamburger meat
1 pound hot pork sausage
1 1/2 cups chopped purple onions
1/4 cup chopped bell pepper
2 cloves chopped garlic
1/2 cup mustard
1/2 tablespoon ground thyme
1/2 tablespoon crushed red pepper
2 tablespoon horseradish minced

Preheat a grill.

Brush the outside of the mushrooms with olive oil and sprinkle all over with the rub.

In a saute pan, brown the burger and sausage meat. Add the onion, bell pepper, and garlic and cook until soft. Drain excess fat. Mix the remaining ingredients in a large bowl and add the drained meat. Season with salt and pepper, to taste, and mix well.

Spoon the mixture into mushrooms and grill until mushrooms are tender.

Recipe courtesy Drew 'Blindog
Show: Food Network Challenge. Episode: BBQ Country Cook-Off
Found at: Food.com
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Burgers: Ground Beef, Ground Pork, & Ground Turkey

Mix with 1 egg, granulated garlic, any other spices you want and _lots_ of Ray's Barbeque sauce. Form into burgers and cook in the Foreman grill if you have it and fry or bake if you don't. Top with mayo, bbq, guacamole, onion... whatever. I thought just plain was great. It was the combination of the three meats and the bbq sauce that made them so special.

From Beverle Sweitzer
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Casual Joe

ground beef
onions
garlic
package of chopped spinach
3 or 4 eggs

Brown and crumble some ground beef with chopped onions and garlic (about an onion to a pound or a bit more of beef.)

Stir in a package of chopped spinach, cooked and well drained. Then stir in 3 or 4 beaten eggs, and stir until eggs are set.

I don't even like spinach and I love this dish!

From Dana (dcarpend at kiva.net)
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Natchitoches Meat Pie Filling

1 teaspoon oil
1 pound ground beef
1/2 pound ground pork
1 onion, finely chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 1/2 teaspoons salt
1 teaspoon Essence
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons minced garlic
1/4 cup finely chopped green onions

In a large skillet heat oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes. Add the onions, bell peppers, celery, salt, Essence, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes. Add the green onions. Mix well.

Recipe courtesy Emeril Lagasse, 2001. From: Food Network [archive.org]
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Natchitoches Meat Pie Filling

2 tablespoons oil
1 pound ground beef (not lean)
1 tablespoon kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground white pepper
4 plum tomatoes, diced
1 small yellow onion, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1 medium jalapeño pepper, cored, seeded, and finely chopped
4 bay leaves
1 teaspoon dried thyme

Heat 2 tablespoons of the oil in a 12-inch cast iron skillet over medium-high heat. Add the meat, salt, paprika, cayenne, chili powder, cumin, and black and white peppers and cook, using a metal spatula to break up the meat, for about 5 to 8 minutes, or until the meat is lightly browned.

Add the tomatoes, onion, bell pepper, jalapeño, bay leaves, and dried thyme, and cook, stirring, for an additional 5 to 10 minutes, until most of the juices have evaporated and the vegetables have softened.

From: Real Cajun: Rustic Home Cooking from Donald Link's Louisiana
Found at: Chowhound [archive.org]
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Traditional Scotch Pie Filling

1 tsp oil
1 onion, minced
2 lb ground lamb or ground beef or ground veal
3 cloves garlic, chopped
1-1/2 tsp pepper
1 tsp salt
1 tsp dried savory
1 tsp dried sage
1/2 tsp allspice

In small skillet, heat oil over medium heat; fry onion, stirring occasionally, until translucent, about 5 minutes. Add meat, garlic, pepper, salt, savory, sage and allspice; mix well. Cook until meat is browned.

From: Canadian Living
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English Cottage Pie Filling

oil
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 (8-ounce) package cremini or button mushrooms, thinly sliced
1 pound extra-lean ground beef
2 tablespoons no-salt-added tomato paste
1 cup fat-free, lower-sodium beef broth
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1 tablespoon fresh thyme leaves
1/2 teaspoon salt

Heat oil in a large nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes. Add mushrooms; sauté for 5 minutes or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, and cook 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt.

From: MyRecipes
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Lindströms (Almost) Paleo Burger

Pickled capers aren't paleo, are they? But they are absolutely necesary for the true character of this dish, I think. The original even calls for boiled potatoes, pickled beetroots and salted cucumber! These burgers are normally fried in a pan, not grilled, since it's a bit tricky to get them to hold together.

1 lb. minced beef (or Swedish style half'n'half beef/pork)
2-3 raw eggs (to bind the dough)
3 boiled beetroots, medium sized/mashed
2 tbsp pickled capers, chopped
1 onion, small/finely chopped or possibly grated
1 dl water
Paprika-powder and white and black peppercorn-powder to taste

For a less traditional Lindström add finely chopped anchovetas and/or chopped olives to the dough!

Mix the lot into a patty-dough adding only as much of the water as is needed (the dough will be rather moist), make 4 large burgers, fry or grill 2-4 mins/side, the burger will remain forever blood-red on the inside! Side dish suggestions: green sallad, grilled tomatos and onions, boiled broccoli, fried egg and more capers on top. And mustard!! Meat-patties are truly a most versatile dish and this one is a KILLA!

By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003
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Spicy Spanish Meatballs

1 small onion, minced
1 garlic clove, minced
2 teaspoons olive oil
1 egg, beaten
Juice of half a lemon
1 teaspoon ground cumin
2 tablespoon fresh parsley, minced
Salt and fresh pepper
1 lb ground beef

Sauté onions and garlic, let cool. Place the ground beef in a bowl, add egg, salt, cumin and parsley then add the sautéed onion. Mix well, roll into very small meatballs, place covered into the fridge to let cool.

To fry the meatballs heat the olive oil in a large frying pan and cook the meatballs for 5 minutes, turning frequently until evenly browned. Place in sauce, heat and serve hot!

Ingredients for Spicy Sauce:

1 onion finely chopped
Salt and freshly ground black pepper
Pinch of sugar
1/2 teaspoon of cayenne(or until spicy enough)
1 tablespoon paprika
14 ounce can of puréed tomatoes
2 tablespoons dry sherry
1 tablespoon olive oil
2 garlic cloves, finely chopped
Fresh chopped parsley, to garnish

Preparation for Spicy Sauce:

Meanwhile make the sauce, sauté the onions and garlic, add the tomato sauce, dry sherry, then the paprika, cayenne and sugar, season to taste, let simmer for 10 minutes.

From: La Cense Beef [archive.org]
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Spaghetti Sauce with Ground Beef

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon black pepper

Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.

Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Comments:
- I use "crushed" instead of diced tomatoes. I love mushrooms, so I also add a 7 ounce jar (drained) of button mushrooms. The button type mushrooms are good because they are easy to see in the sauce and can be left off the spoon for those eaters who don't like them.
- Next time I'll add sauteed mushrooms.
- This would be a great recipe if you left the peppers out.
- I also omit the peppers. I also add one bay leaf.

From: AllRecipes
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Low Carb Stuffed Peppers

I know this is an oxymoron because peppers are sort of high carb, but everything else in them isn't! I made this up and we ate them and we all loved them! You could use this filling for stuffed cabbage too, the cauliflower and mushrooms replace the rice normally used. (For those that enjoy stuffed grape leaves, you can make those too!)

2-4 medium red, green, or yellow peppers cut in half
1 lb ground beef
1 cup whole mushrooms
1 cup cauliflower
1 clove fresh garlic
1/4 yellow onion
1 large can chopped whole peeled tomatoes
2-3 cups beef broth

In skillet, brown ground beef. While that is cooking, microwave cauliflower until it breaks up easily. Chop onion, garlic, set aside. Process cauliflower and mushrooms in food processor, set aside. Drain ground beef when it is cooked thoroughly, add onion/garlic mixture and the seasonings and brown them a little with the meat. Add the cauliflower/mushroom mixture, simmer a few minutes on low. Place peppers in microwave and zap for 10 to 15 minutes to partially cook. In large baking pan, place peppers and fill with meat mixture. Mix broth with remaining peeled/diced tomatoes, pour over peppers. Cover and bake for about an hour on 375 degrees. Serve hot with salad on the side and a cool glass of water.

From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead]
Adpated by Patti Vincent
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Moussaka Meat Sauce

1 tablespoon oil
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
1/2 cup red wine

In a large skillet over medium heat, add the oil and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes.

From: AllRecipes
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Moussaka Meat Sauce

2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 pound ground beef
1/2 teaspoon dried oregano
1/8 teaspoon ground allspice
Pinch of ground cloves
1 cinnamon stick, broken in half
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 1/2 cups whole, peeled, canned tomatoes (with purée), roughly chopped
1 bay leaf

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.

From: Food Network Kitchens [archive.org]
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Moussaka Meat Sauce

2 pounds ground lamb or beef
2 Tbsp olive oil
1 chopped onion
4 chopped garlic cloves
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon black pepper
1 Tbsp dried oregano
2 Tbsp tomato paste
1/2 cup red wine
Zest of a lemon
2 Tbsp or more of lemon juice
Salt to taste

Heat the olive oil in a large sauté pan over medium-high heat and brown the ground meat. By the way, the meat will brown best if you don't stir it. Add the onions about halfway into the browning process. Sprinkle salt over the meat and onions.

Once the meat is browned and the onions have softened, add the garlic, allspice, cinnamon, black pepper, oregano and tomato paste. Mix well and cook for 2-3 minutes.

Add the red wine and mix well. Bring the sauce to a simmer, reduce the heat and continue to simmer gently, uncovered for 20 minutes. Turn off the heat. Taste for salt and add more if needed. Add the lemon zest and the lemon juice. Mix well and taste. If the sauce needs more acidity, add more lemon juice.

By Elise. From: SimplyRecipes
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Turkish Spinach and Ground Beef

4 bunch Spinach, fresh
16 oz Ground beef
1 large Onions, raw, sliced (1/4" thick)
4 cloves Garlic
2 Lemons
4 tbsp Extra Virgin Olive Oil
2 tsp Oregano
1 tsp Salt

Saute onions and garlic in olive oil and oregano
Add ground beef
Stir while it browns
Add Salt
Add 1/2 cup water
Let simmer a few minutes
Juice the lemons
Add the juice to the mixture
Add spinach
1 Cup water
Let mixture simmer 30-40 minutes and serve

By: WINDS12QUARTERS. Adapted from: SparkPeople
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Fatayer - Lebanese Meat Pie Filling

2 lbs. coarsely ground beef
1/2 cup diced yellow onion
Juice of 1 lemon
2 tsp. pine nuts
1 tsp. salt
1/4 tsp. lemon pepper
Pinch of cinnamon (optional)
oil

Mix all ingredients in a skillet and cook until meat is done.

From: Bashas' [archive.org]
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Fatayer (Lebanese Meat Pie) Filling

2 lbs. lean ground lamb or sirloin
2 large onions, chopped
2 Tbsp. crushed mint
1 large can tomatoes, drained
Salt and pepper to taste
Juice of 2 lemons (optional)
1/2 cup fresh chopped parsley or 1/4 cup dried parsley
1/4 tsp. cinnamon
1/4 cup pine nuts (optional)
oil

Mix all ingredients in a skillet and cook until meat is done.

From: The Roanoke Times: Plateup
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Iraqi Baked Dinner

1 medium eggplant
3 medium sweet potatoes, peeled and cut in 12 1/2-inch slices
1 lb lean ground beef
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon allspice
3 medium tomatoes, cut in 12 thick slices
2 onions, cut in 12 thin slices
1 (15 ounce) can tomato purée or 1 (15 ounce) can tomato sauce
1 cup water
3/4 teaspoon salt
1/4 teaspoon pepper

Slice eggplants in half lengthwise then slice into 1/2-inch slices.

Spread slices on waxed paper or cookie sheet.

Sprinkle with salt then set aside.

In a saucepan, cover potato slices with water, bring to a boil and cook for 6 minutes.

Mix next 5 ingredients (beef, garlic, salt, pepper and allspice).

Shape into 12 2-inch patties.

Rinse eggplant.

In deep 3-4 quart casserole arrange eggplant, potatotes (drained), tomatoes, meat patties, and onions alternately in rows, standing on end.

Mix together remaining ingredients (tomato purée/sauce, water, salt & pepper).

Pour sauce over casserole.

Bake in 350F oven for 1 hour or until sweet potatoes and eggplant are cooked through.

By luvinlif2k. Adapted from: Food.com
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Savory Minced Beef

1 kg fatty beef, if necessary add fat to meat while mincing
2 onions, finely chopped
cooking oil
salt and pepper

Mince the beef coarsely.

Brown the onions to a pale golden color, then add beef and seasoning and cook until the juice is absorbed.

From: Ahmed H. Eissa
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Egyptian Spiced Ground Beef

1 onion cut into large chunks
3 Tbs oil
1 lb (about 500 g) ground beef
1/2 tsp salt
1/4 tsp pepper
2 laurel leaves

Cut the onion into large chunks and mince in a food processor.

Over high heat, preheat the oil in a saucepan.

Lower the heat to medium and add the onions. Cook the onions for about 3 minutes, stirring occasionally and until the onions change color to a light brown color.

Add the ground beef and mix it with the onions while breaking it down to the smallest pieces possible.

Add the salt, pepper and laurel leaves. Mix well then cover the saucepan and simmer over low heat for 15 minutes.

The ground beef is ready to use or store in the refrigerator for up to 5 days. You can also freeze it for a couple of weeks.

Variations:
- Spiced Ground Beef and Lamb: Replace a third of the beef with the same amount in lamb and continue with the recipe steps.
- Spiced Ground Beef with toasted pine nuts or toasted almonds: Toast your favorite nuts then add to the ground beef after you prepare it and mix well. You'll need about half a cup of nuts for every pound or half a kilo of ground beef.

By Bel Hana. From: Food Of Egypt
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Eggplant and Ground Beef "Messaka"

Famous Egyptian food.

Fried eggplant
ground beef
tomato sauce
green pepper
salt, pepper, cumin
onion
garlic
oil for cooking

Peel eggplant and slice it.

Spray eggplant with oil and roast in oven with high temperature, or deep fry the eggplant and keep it in strainer overnight to get rid of extra oil.

Chop the onion in small pieces and fry it to golden and add the ground beef. Add salt, black pepper, and cumin.

Put a layer of eggplant then the ground beef add the minced garlic and the green pepper.

Add another layer of the eggplant.

Add the tomato sauce on the top.

Cook in the oven for 30 minutes in medium temperature.

Submitted by SparkPeople user HALOLA. Found at: SparkPeople
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Nigerian Meat Pie Filling

450g minced beef
3 carrots, peeled and sliced into rings
1 tsp hot chilli pounded to a paste
1 tsp ground cinnamon
1/2 tsp black pepper
1 tbsp parsley, chopped
1/4 tsp ground cumin

Combine the beef and spices in a pan, cover with water, bring to a boil then reduce to a simmer, cover and cook for about 20 minutes, or until the meat is tender. Add the vegetables at this stage and add a little more water if needed. Bring to a boil, reduce to a simmer, cover and cook for about 20 minutes or until the vegetables are tender. Remove the lid and allow the mixture to boil until almost dry.

From: Celtnet Recipes [archive.org]
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Nigerian Meat Pie Filling

1 tbsp. olive oil
2 tsp. madras curry powder
1 cup red onion, diced
1 cup carrot, dice
4 cloves garlic, minced
8 oz. ground beef
1 tbsp. thyme, chopped
1/4 tsp. cayenne pepper
1 cup beef stock
1 tsp. salt

In a medium sized pan, heat the olive oil over medium heat. Add the madras curry and heat 'til fragrant, about 15 seconds. Add the red onions, carrots and garlic and sauté until onions are translucent, about 5 minutes. Add the thyme, ground beef, and red pepper flakes, stirring to break up the ground beef, and cook for another 3 minutes. Add the beef stock, and salt, and bring mixture to a simmer for a few minutes.

Adapted from Saveur
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Ethiopian Ground Beef Stew (Minchet-Abesh Alicah)

Mild and tasty Ethiopian dish.

1 lb ground lean beef
1 cup onion (thinly chopped)
1/2 cup ghee
1/4 cup white wine (if preferred)
1 teaspoon garlic powder or garlic cloves (diced)
1/4 teaspoon cardamom powder (korerima)
1/4 ginger powder or 1 tablespoon fresh ginger juice
1/4 teaspoon turmeric or curry
1/4 teaspoon white pepper powder
4 cup water (boiled)
Salt to taste

In medium pot sauté the onion using one cup of boiled water by adding two tablespoon each time until the onion is soft and golden brown;

In the cooked onion, add one cup boiled water, ghee, garlic, ginger, wine and turmeric. Cook for 5 minutes;

On a baking pan, spread the ground beef and cook it in oven or stir-fry until brown;

Sprinkle the stir-fry ground beef in the sauce; mix well; add two cups boiled water; cover and cook it for 20 minutes or until simmers;

Add to the stew white pepper, salt and false cardamom; cook it for 5 minutes; remove from heat.

From: Yewoin's Family Cooking [Now in private blog: http://yewoinfamilycooking.blogspot.com/2008/03/ethiopian-ground-beef-mild-stew-minchet.html]
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Ground Beef Stew (Minchet Abish)

1 tablespoon olive oil
1 pound ground beef
2 red onions, finely chopped
1/2 cup chili powder (or less)
1 cup water
1/4 cup ghee
Kosher salt to taste
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup red wine
1/4 teaspoon ground fenugreek

Heat the oil in a large sauté pan.
Add the onions, salt and fenugreek. Sauté until browned.
Add the meat. Sauté until relatively dry.
Add the ghee. Cook until the ghee is melted.
Add the ginger and wine. Cook 2 minutes.
Add the water. Bring to a boil, then reduce to a simmer.
Add the remaining spices. Simmer until the meat is soft and tender.
Serve. I garnished with a little chopped fresh cilantro out of habit, but you don't need to.

Recipe Source: Exotic Ethiopian Cooking by Daniel J. Mesfin
Adapted from: Fearless Kitchen [archive.org]
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Kebab Halabi

For the Kabab:

18 ounces (500 grams) ground beef
1/8 cup (20 grams) raw almonds, roughly chopped
1/4 cup finely diced onion (about half of a small onion)
1/2 teaspoon salt (optional)
1 tablespoon Seven-spice mix (see note)
1 teaspoon olive oil

For the Sauce:

3 large tomatoes
2 teaspoons olive oil
1 onion, halved and thinly sliced
1/2 teaspoon salt (optional)
2 teaspoons sumac
One large bell pepper, cut into rings

Prepare the kebab: Preheat oven to 350 degrees. In a bowl, combine the beef, almonds, onion, salt and seven-spice mix. Use your hands to massage the ingredients together until mixed, but not overworked.

Lightly oil a 9" by 13" tray or Pyrex dish. Take a small handful of beef and roll into a 2-1/2 to 3-inch cylinder. Repeat until you have 15 little kebabs; set aside.

Prepare the sauce: Bring a large pot of water to a boil. Set up an ice bath next to the stove. Score an X into the bottom of the tomatoes and drop in the boiling water. Cook 30 to 60 seconds, or until the skin starts to wrinkle and peel back, then remove to the ice bath. Once cool, peel off the skins and dice the tomatoes.

Heat the olive oil over medium-high heat and add the onions. Cook, stirring occasionally, until onions are translucent, 3 to 4 minutes. Add the diced tomatoes and salt and allow them to cook down 5 minutes. Stir in the sumac and set aside.

Place the kebabs in prepared dish and bake 10 minutes. Remove from the oven and pour the sauce over the kebabs. Arrange the bell pepper slices on top. Return to the oven for 7 to 10 more minutes, or until the kebabs are cooked through.

Serve warm. Yield: 4 to 6 servings

Note: Seven-spice mix, available in Middle Eastern grocery shops, is a combination of spices commonly used in Arabic cooking. Although the proportions vary by country, and even by household, the basic ingredients remain the same: ground black pepper, cinnamon, cloves, nutmeg, cardamom, cumin and coriander. Some cooks add paprika, ginger or white pepper. Syrians substitute ground allspice seeds for the similarly flavored cinnamon, cloves and nutmeg.

From: New York Times: Recipes From the Syrian Kitchen
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Afghan Kofta

5 garlic toes
4 onions
salt
black pepper (powder)
1 tsp dried black pepper
1 tsp salt
500g minced meat (bovine)
1 glass Oil

Put oil in a pan. Cut 2 onions and let this cook in the oil until it's overcooked. Put in this pan 2 garlic toes (cutted). Add 3 glasses of water, salt and tomato paste. Let this all cook for 5 minutes.

Put 2 onions, 3 garlic toes and black pepper in a blender and blend to fine.

Combine minced meat and the mix from the blender. Mix this with hand and make balls, ovals (or any other shape) of it. Put these balls in the pan (on the oil and onions) and let this cook for half an hour.

From: Afghan Desk: The Afghan Info Source
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Kamachalau (Ground Beef, via Zaki's Mom)

4 cloves garlic
1 green chili pepper (or 2 if you like spice)
2 tablespoon lemon juice
1/2 ladle of oil
1/2 pound ground beef
1/4 teaspoon salt
1/2 teaspoon curcumin (turmeric)
1/2 teaspoon Seekh Kebab Masala (Spice Mix)

Mix garlic, chili and lemon juice finely in food processor.

Add oil to medium size pot or deep skillet, on medium heat. Let sit a minute. Add garlic/pepper mix to oil, mix a little. Let sit for 2-3 minutes on medium heat. Add ground beef to pot and mix everything up until beef is cooked. Add salt, turmeric, Seekh Kebab spice. Lower heat to medium/low and stir/let sit with lid on for 10 minutes.

From: So I'm dating an Afghan . . .
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Indian Stuffed Peppers

2 red and 2 green peppers (large)
5 Tbsp olive oil
1 onion, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper (or to taste)
12 oz ground beef
1 can (400 gr) tomatoes, keep the liquid
salt

Heat 3 Tbsp of oil in a frying pan, fry the onion until golden. Add spices and cook 2 minutes. Add the gound beef and cook well. Add the salt and cook a minute.

Cut the top of each pepper, remove the seeds and the ribs inside. Fill them with the beef mixture.

Select a large sauce pan, big enough to fit the four peppers standing up. Put the last 2 Tbsp of oil in the pot, fit the peppers, add the tomatoes around and pour the tomato juice into each pepper.

Cover the pot, bring to boil and simmer for 40 minutes.

From: demers@ere.umontreal.ca (Demers Serge)
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Keema Masala / Indian Minced Meat

250gm Keema (Minced meat) (chicken, beef or mutton)
1 Onion, chopped finely
1 tbsp Ginger-garlic paste
1/2 Carrot, chopped finely
2 tbsp Oil
1 1/2 tbsp Homemade Curry powder / Erachi podi (Meat masala) (can substitute with 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp red chilli powder, 1/2 tsp pepper powder)
1/2 tsp Cumin powder
1/2 tsp Mustard seeds
1/2 tsp Salt
2 Green chillies, chopped
1 Tomato, medium, finely chopped
1 tsp Lime juice
2 tbsp Coriander leaves, finely chopped

Heat oil in a non-stick pan, add mustard seeds, when it splutters add ginger garlic paste, onion and green chillies and stir fry until light brown.

Add keema (mince), carrot and mix well. Reduce heat. Add salt and all the spice powders. Fry for 1-2 minutes. Cook covered on low heat for about 5 minutes, till the mince is cooked.

Add chopped tomatoes, stir and cook till they are soft and keema is dry.

Finally add coriander leaves and lime juice mix well and turn off the heat.

From: Swapna's Cuisine:
A collection of traditional and contemporary Indian and Western recipes...
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Masala Kheema (Spicy Minced Meat)

1/2 kg ground/minced beef (you can use any ground meat for this recipe)
3 tbsps oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsps coriander powder
1 tbsp cumin powder
1 tbsp garam masala
Salt to taste
2 medium-sized tomatoes chopped fine
Juice of 1/2 a lime
Chopped coriander leaves to garnish

Heat the oil in a wok or deep pan, on medium heat.
Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden colour.
Add the ginger and garlic pastes and fry for 1 minute.
Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste.
Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.
Add the tomatoes, stir and cook till they are soft.
Turn the fire off, add the lime juice and stir.
Garnish with chopped coriander leaves

From: The Spruce Eats
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Minced Meat (Kheema) Masala

1 kg Minced Meat (Beef or Pork)
3 tbsp Meat Masala
1 tbsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Pepper Powder
2 tsp Red chilli powder
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 large Onion (sliced)
A sprig Curry Leaves
2 tbsp Oil
1/2 tsp Mustard Seeds
Salt, as required

Wash the minced meat thoroughly and squeeze out excess water if any. You can add a pinch of turmeric while cleaning the minced meat.

Roast 2 tbsp meat masala powder, 1 tbsp coriander powder and 1 tsp chilli powder on low flame.

Marinate the ground meat with the above roasted masala powders, 1 tsp ginger paste, 1/2 tsp garlic paste, 1/2 tsp pepper and salt. Keep it aside for 30 minutes.

Pressure cook the marinated meat along with a little water on low flame for up to 2 whistles. You may have to cook it for more time, depending on the type of meat.

Heat 2 tbsp oil in a wok and splutter mustard seeds. Add onions and curry leaves and saute till the onions are translucent. Add 1 tsp chilly powder, 1 tbsp meat masala powder and fry for a minute. Add the cooked ground meat and stir well. You may want to drain off the excess oil and water from the pressure cooked meat before adding it to the wok.

Cover and cook on low flame for another 10 minutes, till the masala is finely coated on the minced meat and the water has evaporated completely.

From: Kerala Recipes
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White Eggplant and Beef Curry

600 g white eggplants (you can use any other eggplant)
400 g minced beef
1 onion, chopped
3 cloves garlic, grated
2 cm ginger, grated
3 spring onions, chopped
3 tomatoes, diced
1/2 tsp ground cumin
1 tsp turmeric powder
1/2 tsp cumin seeds
2 tbsp curry powder
1/2 tsp ground coriander
1/2 tsp chili powder
1/2 tsp garam masala
salt and pepper
400 ml coconut milk
1 small red chili pepper, chopped

Cut the eggplants into 2 cm thick slices. Boil them in salted water for 5 minutes, until soft. Drain and let dry for a few minutes.

Fry the onion, garlic and ginger in a little oil until slightly browned. Add the diced tomatoes and cook until soft. Now add all the herbs, seasoning and chili and fry for a minute. Add the minced beef and fry until brownish. Then add the eggplants, the spring onions and the coconut milk. Let cook for 5-8 minutes.

By Dialog. From: CooksUnited.co.uk [Dead link: https://www.cooksunited.co.uk/recipes/683311313934812/White-Eggplant-and-Beef-Curry.html]
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Spiced Ground Beef for Stuffing Vegetables

A quick and easy spicey stuffing for vegetables. I use peppers, zucchini tomatoes etc. Also this can be baked in the oven with eggs as a good supper dish. Just break the eggs over the meat and cook till eggs are set.

400 gr. ground beef
4 tablespoons oil
1 teaspoon cumin seed
1/2 teaspoon black mustard seeds
1 large onion, chopped
1 inch fresh gingerroot, grated
4 garlic cloves, chopped
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 tablespoon ground coriander
1 teaspoon ground cardamom
1/2 teaspoon chili powder
2 tomatoes, diced
10 curry leaves (optional)
1 tablespoon fresh coriander leaves (to garnish)

Heat the oil in a pot and add the cumin and mustard seeds, when they start to splutter, add the onions. Fry for 4 minutes.

Add the ginger and garlic, fry for 1 minute.

Reduce heat to medium and add the ground beef. Stir fry till the meat is crumbly and the liquid has evaporated.

Reduce heat to low, add all the remaining ingredient. Stir well. Cover pot with a lid and cook for 10 minutes.

Stuff vegetables, and bake in oven till veg is done.

Garnish with chopped coriander leaves.

By Brian Holley. From: Food.com
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Thai-Style Ground Beef

A wonderful recipe from Cooking Light. A delicious way to use ground beef. You can make it spicier by using more red curry paste.

1 cup thinly sliced leek
1 teaspoon minced garlic
1 lb ground beef
1 teaspoon red curry paste
1 cup tomato sauce
1/2 cup light coconut milk
1 teaspoon honey [optional]
1/4 teaspoon grated lime rind
1 1/2 teaspoon fresh lime juice
1 tablespoon pure fish sauce, e.g. Red Boat Fish Sauce

Heat a large skillet over medium-high heat. Coat pan with oil.

Add leek; sauté 5 minutes. Add garlic; sauté 1 minute.

Add beef; cook 7 minutes or until lightly browned, stirring to crumble.

Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes).

Add milk and remaining ingredients; cook 2 minutes or until slightly thickened.

By Redsie. Adapted from Food.com
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Thai-Inspired Minced Beef with Ginger

This minced beef dish is wonderful especially given the aromatic taste of the ginger which is used quite liberally. One word of caution though: Ensure that the ginger is thinly julienned and fried well (not raw).

300 grams minced/ground beef
1.5 inch ginger, thinly julienned
1 onion, roughly chopped
I clove garlic, minced
2 tbsps. cooking oil
Freshly ground pepper
Pure Fish sauce
Chopped coriander (optional)
Mushroom, sliced (optional)

Heat up the oil and add the ginger. Fry until slightly brown.

Add the onions and garlic and stir until onion is almost translucent.

Add the mushrooms and continue stirring. Add a bit of oil if the mushrooms get a bit dry.

When mushrooms are slightly brown, add the minced beef and continue stirring until beef is no longer pink. Add the slices of chilies.

Season with fish sauce and freshly ground pepper. Topped with chopped coriander.

Adapted from: Going Dutch: and Loving It [Dead link:
http://malouprestado.com/2012/01/16/thai-inspired-minced-beef-with-ginger/]
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Thai Basil Mince Beef

400 grams minced beef
3 cloves of garlic, finely chopped
2 shallots, finely chopped
1 red capsicum, sliced thinly
1/2 cup basil leaves
1/4 cup water
3 birds' eye chillies, finely chopped (optional)
1/4 cup chopped spring onions

Seasoning:
 2 tablespoons pure fish sauce
 2 tablespoons coconut animos
 1 tablespoon palm sugar (optional)
 1/4 teaspoon salt

Heat up oil in your wok.

Once the oil is hot enough, add in the shallots, garlic and chillies (if you are adding them). Stir fry until fragrant.

Add in minced beef. Stir fry until the beef is cooked. Then add in water, capsicum and all the seasonings.

When the capsicum is cooked, add in the basil leaves and chopped spring onions, and stir fry for another 1-2 mins until the leaves have all wilted.

Adjust seasoning.

From: Come Dine With Leny
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Thai Beef Larb

1 tablespoon oil
1 medium brown onion, chopped
2 garlic cloves, crushed
2cm piece fresh ginger, peeled, finely grated
1 lemongrass stalk (white part only), finely chopped
600g beef mince
2 teaspoons pure fish sauce
1/4 cup sweet chilli sauce
2 tablespoons lime juice
1/2 cup fresh mint leaves, torn
1/2 cup fresh coriander leaves
1/3 cup chopped roasted unsalted cashews
Lime wedges, to serve

Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Add garlic, ginger and lemongrass. Cook, stirring, for 1 minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned and cooked through.

Add fish sauce, sweet chilli sauce and lime juice. Cook, stirring, for 2 minutes. Remove from heat. Stir through mint and coriander. Sprinkle with cashews.

Adpated from: Taste.com.au
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Cape Malay Minced Beef Curry

olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
1 heaped tspn grated fresh ginger
1 large cinnamon stick, broken in half
1 heaped tspn turmeric
1 heaped tspn ground coriander
1 heaped tspn ground cumin
4 whole cloves
5 cardamom pods, crushed a little
1 heaped tbsp harissa (or similar spice paste). At Amazon.
about 750 gm beef mince
1 can diced tomatoes
1 cup chicken stock
a good pinch of sea salt
2 tbsp chopped fresh coriander

Heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and ginger until tender, stirring now and again.

Then add the cinnamon stick, turmeric, ground coriander and cumin, cloves, cardamom pods and harissa. Stir well and briefly cook to toast the spices.

Add the mince and gently cook until it changes colour, continually mashing with a wooden spoon and adding a little more oil if too dry.

Then add the tomatoes, stock and salt. Stir well and cook until thick and fragrant.

Add the chopped coriander and briefly cook.

From: Huey's Kitchen
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Giniling Guisado

1 Lb. of ground beef
1 small onion diced
1 small tomato diced
2 cloves of garlic smashed
2 Tbs. oil
3 Tbs. coconut animos
1/2 green bell pepper diced (optional)
1/2 red bell pepper diced (optional)
1/2 Tsp. ground black pepper
Pinch of salt if necessary

In large pan saute garlic in oil until golden brown and then add the ground beef. Break ground beef apart as it cooks, cover, and simmer for 3 minutes. Add onions and let them cook until they hit the shiny stage. Next add ground black pepper, coconut animos, and tomato. Stir, cover, and simmer on medium low heat for 10 minutes. Taste and add salt if necessary. Add the bell peppers and cook for an additional 1-minute.

Posted by Robert Colinares. From: Filipino Food Lovers
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Ground Beef and Quail Eggs

I got the idea for this dish from a popular ulam (viand) served in Filipino carinderias (roadside eateries). It is basically menudo except that it is made with ground meat. In carinderias, the dish is usually garnished with hard-boiled chicken eggs which serve as an inexpensive extender. The size of the quail eggs seemed to me to be more appropriate for gound meat. Two dozens of quail eggs for half a kilo of ground meat were just right.

500 g. of ground sirloin (ground pork would be just as good)
2 large sweet potatoes, peeled and cut into 1-cm. cubes
1 large onion, peeled and roughly chopped
4 medium-sized tomatoes, roughly chopped
1/2 head of garlic, peeled and finely minced
2 bsps. of tomato paste
salt and pepper
4 tbsps. of vegetable cooking oil
24 quail eggs, hard-boiled and shelled
a handful of fresh basil leaves, finely sliced, for garnish

Heat the cooking oil in a shallow cooking pan (a wok is great). Add the sweet potato cubes and cook over high heat until lightly browned. Add the ground meat. Season with salt and pepper. Cook for about 10 minutes, stirring often.

Add the garlic, tomatoes and onions. Cook, stirring, for about a minute or until the vegetables start to soften. Stir in the tomato paste. Add the quail eggs. Cook for a minute longer.

Sprinkle with finely sliced basil leaves before serving.

Note: You can reduce the amount of vegetables to half and add cubed carrots. Diced bell peppers would be nice too. I would have added them all except I had none in the house when I cooked this dish for lunch yesterday.

By Connie Veneracion. From Casa Veneracion
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Asian Beef Burgers with Ginger and Cilantro

Reminiscent of a favorite grilled steak from a local Chinese restaurant, this burger is for ginger lovers. Do not substitute dried ginger for the fresh: unless you are baking, dried ginger rarely works.

1 1/2 to 1 3/4 pounds ground chuck
1/4 cup chopped cilantro leaves
4 garlic cloves, minced
1 heaping tablespoon finely chopped fresh gingerroot
1 tablespoon hot sesame oil, available at Asian markets and specialty shops
1 teaspoon kosher salt

Place the beef, cilantro, garlic, ginger and sesame oil in a large mixing bowl and, using your hands, gently mix until the ingredients are evenly incorporated.

Place the beef on a work surface and divide into 4 balls of equal size. Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands. To ensure more even cooking, make a 1/2-inch indentation with your thumb in the center of the burger. Handle the patties as little as possible; do not work more than necessary.

Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.

Sprinkle both sides of the burgers with the salt. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium. Transfer to buns or a serving platter on greens and serve immediately.

Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.

From: Recipe of the Week: Burgers, by Sally Sampson. Found at: Chowhound
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Baked Stuffed Papayas

1 medium onion, chopped
1 clove garlic, finely chopped
1 pound ground beef
1 (16-ounce) can whole tomatoes, drained
1 jalapeno chile, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 papayas (about 12 ounces each)

Cook and stir ground beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Drain; stir in tomatoes, jalapeno pepper, salt, and pepper. Break up tomatoes with fork. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes.

Cut papayas lengthwise into halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half.

Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake, uncovered, at 350 degrees until papayas are very tender and hot, about 30 minutes. Yield: 4 servings

Recipe Source: Betty Crocker Regional and International Recipes
Adapted from: About.com: Home Cooking [archive.org]
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Turkish Eggplant With Ground Beef

1 Italian eggplant. cut lengthwise into 1/2 inch slices
1/4 lb ground beef
1/2 cup sweet yellow onion, finely chopped
2-3 large cloves garlic, minced
3 large organic tomatoes, finely chopped or crushed
about 1/2 cup olive oil, for baking and sauteing
1/4 cup each fresh parsley and mint, chopped
1 tbsp double concentrated tomato paste
seasonings: kosher salt, black pepper, greek oregano, cumin, pinch of cinnamon

Saute onions in about 2 tbsp olive oil over medium heat. Add beef and seasonings to taste, mix well and saute until it turns light brown. Add garlic, tomato paste, tomatoes and mix well. Cook for a few more minutes until tomatoes begin to break down. Reduce heat to simmer.

In meantime, preheat oven to 500 degrees. Bake eggplant slices that have been tossed in a little olive oil, garlic and sprinkled with salt on a parchment lined baking sheet for 10-12 minutes, or until they are almost soft. Add the eggplant to the beef mixture, lightly toss. Cover and cook on low heat another 20-25 minutes or until fully cooked. Add fresh herbs at the end and serve.

By luisascatering. From: GroupRecipes
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Yam Pie

No, it's not a dessert like sweet potato pie; this is a Jamaican one-dish meal that may remind you of a tropical casserole.

1 pound ground beef or pork
2 tomatoes, finely diced
4 scallions, finely chopped
1 onion, finely diced
2 garlic cloves, minced
4 thyme sprigs
1 whole Scotch bonnet pepper
1 1-pound yellow yam, peeled
1/2 cup coconut oil
1 egg, beaten
Salt and pepper to taste

In a heavy oven proof pan, brown the ground beef. Add the tomatoes, scallions, onion, garlic, thyme, and Scotch bonnet pepper. Simmer the mixture 10 minutes.

In a pot, boil the yam in salted water until it is tender, about 20 to 25 minutes. Preheat the oven to 350 degrees.

In a bowl, mash the boiled yam with the coconut oil, salt, pepper, and egg. Spread the mashed yam over the cooked ground beef. Place the pan in the oven, and bake the pie for 30 to 35 minutes.

Serve the pie hot. Serves 4

Adapted from: Traveling Jamaica With Knife, Fork & Spoon by Robb Walsh and Jay McCarthy
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Unorthodox Pizza How-To [PaleoRecipe List, Feb. 2001]

I mixed up some ground beef, veal and a bit of turkey sausage for the "dough", (an egg would be great too), added some herbs and a bit of tomato sauce, pressed it into two 8-inch round cake pans, pierced it several times with a fork, and baked it at 375 until it began to brown, then I spooned on some sauce to cover generously and gave it a pile of veggies. Some chopped walnuts or pine nuts can go on in the last few minutes of baking, flavor somewhat resembles parmesan.

I suppose I must not be the first to think of this. If any listers here have any great "pizza" recipes made in this fasion, please post! An old favorite that I'd love to reinterpret is taco pizza. I also think it would be great to have some veggies baked in the crust, like shredded carrots or zucchini, as well as those that are on top (broccoli, onions, mushrooms, olives...)
By Stacie Tolen.

How about a "crust" made from a combination of ground chicken or turkey, ground almonds and egg... top with a non-cheese pesto, chopped spinach, mushrooms, cooked shrimp, red onion...
By Dianne Heins.

When I make pizza, I just use a meat crust. Mix your favorite ground meat with Italian seasonings, top with your favorite sauce, tomato or otherwise, top with cheese if you can eat it, and fresh veggies. I use a cookie sheet to make a huge square meat pizza. Kids love it! Press the ground meat into a 13x9" cookie sheet, pre-bake the meat crust at 375° for 30 minutes or so, drain grease is needed, add toppings and sauce, bake again for another 15 minutes and viola, pizza! One 13x9 inch cookies sheet pizza feeds my family of 5, served with a nice salad.
By Trish Tipton.

What about a pesto? I'd think oil, pine nuts and fresh herbs would work. That on a mushroom cap with meat sounds mighty good!
By Dori Zook.

I have made pizza bites with baby bellas, stems removed, using tomato sauce but it would be wonderful with pesto instead. We always use bulk italian sausage and grated veggies in our pizza bites. They are a good party food/appetizer.
By Stacie Tolen.
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Stuffed Breadfruit

450g (1 lb) ground beef
30ml (2 tbsp) fresh thyme
60ml (1/4 cup) chopped chive
2 cloves garlic, minced
30ml (2 tbsp) oil
1 large onion, chopped
2 pimento peppers, seeded and chopped
1 sweet pepper, seeded and chopped
1 carrot, grated
125ml (1/2 cup) tomato sauce
salt and black pepper to taste
1 breadfruit

Combine beef with thyme, chive and garlic. Heat oil in a frying pan and add onion, peppers and carrot and cook until tender. Cool for about 5 minutes and add tomato sauce.

Season with salt and pepper to taste and simmer for another 10 - 15 minutes, adding a little water if needed to prevent sticking.

Preheat oven to 425F. Slice top off breadfruit and reserve. Scoop out heart of breadfruit and stuff with meat mixture. Replace top and roast breadfruit for 30 minutes. Reduce oven temperature to 350F, and bake for another 30-40 minutes or until breadfruit is tender. Alternatively, roast over hot coals on barbecue pit until breadfruit skin becomes charred and breadfruit is cooked. Serves 4-6

From: WhaToCook.com: Trini Cooking [archive.org]
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Trinidad Stuffed Breadfruit

If you have ever tasted breadfruit you will know that it can be served with almost any meat, but with beef it has a very special taste.

1 cup ground beef
1 tbsp allspice
1 small onion, chopped
salt and black pepper to taste
2 tbsps. cooking oil
2 tbsps. tomato paste
1/4 cup water
1 breadfruit

1. Scoop out heart of breadfruit.
2. Cook ground beef with seasonings, onion and tomato paste.
3. Stuff breadfruit with mixture, replace stem and roast in hot oven 425°F
for 1/2 hour, then reduce heat to 350°F of for another half hour.
4. Test to see if the breadfruit is tender with fork or skewer.

From: GetTrinidad.Com [archive.org]
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Baked Stuffed Breadfruit (St. Lucia)

chives
1 clove garlic
1 onion chopped
1 tomato chopped
whole breadfruit
salt and pepper to taste
3/4 pound of minced meats

Parboil the breadfruit in the salted water. Saute onion, garlic and chives in oil, add meats and lightly fry, add tomato, salt and pepper.

Peel and core the breadfruit, fill with the mixture, now brush with the oil and bake in a greased dish in a moderate oven for at least 30 minutes, basting from time to time. Serve hot.

Adapted from: Bizzz.com: Caribbean-Recipes [Dead link: http://bizzz.com/caribbeanrecipes/baked-stuffed-breadfruit-2/]
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Bobotie (South African Meat Pie)

cooking spray or oil
1 pound uncooked ground beef
1 medium uncooked onion, finely chopped
1 medium fresh apple, Granny Smith, peeled and finely chopped
1/2 cup uncooked carrots, finely chopped
1/2 cup raisins
2 leaf/leaves bay leaf
1 (medium) garlic clove, minced

Spice Mix:
1 Tbsp curry powder
1 1/2 tsp kosher salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cloves
1/4 tsp black pepper, freshly ground

Remaining Ingredients:
1/4 cup red wine, dry-variety
3 Tbsp mango chutney
2 large eggs
1/2 cup coconut milk

Preheat oven to 375°F. Coat a 9-inch loaf pan with cooking spray or oil.

In a large nonstick skillet, over medium-high heat, cook meat until no longer pink, breaking it up with a wooden spoon as it cooks, about 3 to 5 minutes. Drain meat; set aside.

In same skillet (do not wipe out pan), over medium-low heat, combine onion, apple, carrot, raisins and bay leaves; cook, stirring frequently until soft, about 10 minutes. Stir in garlic and spice mix; cook for 2 minutes.

Stir meat into vegetable mixture; pour in wine and scrape bottom and sides of pan with a spoon to loosen any stuck pieces of food. Simmer mixture for 5 minutes; remove from heat. Remove bay leaves; stir in chutney. Spoon meat mixture into prepared pan.

In a small bowl, thoroughly whisk together eggs and coconut milk; pour over meat mixture, tilting pan to evenly cover top. Bake until egg layer is set, about 20 to 25 minutes. Let cool slightly before cutting into 8 pieces.

Adapted from: WeightWatchers
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Bobotie

Bobotie is a South African beef casserole, traditionally made with bread and milk. This recipe is inspired by the dish but heavily modified.

2 lbs. ground beef
2 medium sized onions, 1/4" dice
2 T olive oil
2 T curry powder (or more if you like it spicy)
1 tsp turmeric
2 T lemon juice
1/2 tsp black pepper
2 C purple cabbage, finely chopped
2 large eggs
1/2 C mixed dried berries (raisons, currant, cranberry)
1/2 C crab apples, finely chopped
2 bay leaves, powdered with mortar and pestle
1/2 C raw almonds

Preheat oven to 350F. Fry onions in the oil over medium heat until golden colored. Add the curry powder and tumeric. Fry for two minutes stirring all the time, then add the lemon juice, salt and pepper.

In the meanwhile, crumble the ground meat into a pan and cook over medium-low heat until mostly done.

Mix the meat, cabbage, onion mixture and fruit with 1 egg. Pack into a casserole dish and sprinkle with the crushed bay leaves.

Pulse the almonds in a blender on high until coarsely ground, then mix with the remaining egg. Spread this mixture out on top of the meat to make a thin almond crust.

Bake uncovered for approx 30 minutes.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Ben's Favorite Stuffed Peppers

6 bell peppers, mix colors for visual appeal
1 lb. bulk turkey sausage with sage
1 lb. ground bison or beef
1 large onion, chopped
3 cloves garlic, pressed
2 carrots, diced
1 lb. sliced mushrooms, optional
3 stalks celery, sliced thinly
1/2 cup toasted pine nuts

Cut the stem end of each pepper square across, saving the "lid". Using a spoon (a grapefruit spoon works well) remove the white membrane from the peppers, set aside. In a large bowl, mix together the sausage and the ground meat, using your hands to create a uniform mixture. In a large skillet, saute onions, carrots and celery until they begin to soften. Add garlic, saute for a few minutes longer. Add meat, breaking into pieces. When meat is starting to brown, add mushrooms. When the meat is no longer pink, drain fat from mixture, stir in pine nuts and spoon mixture inside peppers. Place "lid" on each pepper, place peppers in oblong casserole dish with about 1 and 1/2 inches water in the bottom, cover loosely with foil and bake at 350 for about 20-30 minutes, until peppers are done to your liking.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001
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Paleo Meat Loaf

Using your favorite meatloaf recipe, substitute the bread or oats for cabbage. I mix all my spices, egg, onion etc into the meat first. Then chop up the cabbage (about a half head) and mix that into the meat mixture, then bake. It's good with Ray's BBQ sauce mixed in it too.

From Patti Vincent
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Kerala South Indian Meat Keema

1 kg Meat cut into pieces (beef or chicken)
3 tbsp oil
3 big onion
1 cup celery (leaves and stem)
2 tsp ginger cut into small pieces
1/2 tsp garlic
1/2 tsp turmeric powder
2 green chilli

Fry the beef in the oil. Add onion pieces. Then add remaining ingredients. Stir well. Heat it for 45 minutes at 375°F in a preheated oven. Take it out. Decorate with coriander leaves and serve.

From: Kerala Recipes
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Lebanese Meat Stuffing [for Pitas (Arayes)]

1/2 large white onion, roughly chopped
2 cloves garlic, smashed
1/2 small bunch fresh parsley
1 pound ground beef
1 small tomato, diced finely
1/4 teaspoon garam masala
1/4 cup toasted pine nuts
2 tablespoons lemon juice
Kosher salt

Preheat the oven to 400 degrees F.

In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined.

Flatten meat mixture in a casserole dish or loaf pan. Bake for 20 minutes.

Recipe courtesy Aarti Sequeira. From: Food Network: Aarti Party: Beer Snacks
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