Roundy's chili sauce transforms ground beef into a weeknight dinner that tastes like you simmered it for hours. The tangy sauce coats the meat with spice and subtle sweetness, built on tomato and vinegar. Serve it over rice or noodles and you're done in under thirty minutes.

Serves 2. 25 minutes, 8 at the stove.

About 1660 calories a serving, 81 g protein, 200 g carbohydrate, 57 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. While it warms, dice one medium onion and mince 2 cloves of garlic.
2. Add three-quarters pound ground beef to the pan and cook, breaking it into crumbles with a spoon, until no pink shows inside, about 5 minutes. Tip out excess fat if there is a lot.5 min
3. Stir in the diced onion and garlic, cooking until the onion softens, about 2 minutes.2 min
4. Pour in the entire 15-ounce bottle of Roundy's tangy chili sauce, stir to combine, and bring to a gentle simmer. Taste and season with salt and pepper. Simmer uncovered for 10 minutes, stirring now and then, while you cook the rice on another burner.10 min

Note Swap ground pork or turkey for the beef. The meat keeps three days covered; reheat gently with a splash of water. Serve over rice, noodles, or with tortillas, and top with shredded cheese, sour cream, or fresh cilantro if you have them on hand.