1 pound (500 g) lean ground beef
1 medium onion, chopped fine
1 garlic clove, minced
1 teaspoon (5 mL) chili powder (or more, to taste)
2 teaspoons (10 mL) flour
3/4 teaspoon (3 mL) dried oregano
Pinch of cayenne pepper
1/2 cup (125 mL) beef broth
1 cup (250 mL) canned or bottled tomato sauce
4 7-inch (18 cm), pita breads, cut in half, warmed (see tip)
Garnishes: Shredded lettuce, pepper strips, shredded mozzarella or cheddar cheese
In a large skillet over medium-high heat, brown meat until all pink is gone, 4 to 5 minutes, breaking it up as it cooks. Reduce heat to medium and add onion, garlic, chili powder, flour, oregano and cayenne pepper.
Cook until onions are softened, about 5 minutes, stirring often. Add broth and tomato sauce; cook, stirring, until mixture is slightly thickened and heated through.
Divide mixture among the 8 pita halves. Top with garnishes as desired. Makes 4 servings (2 halves per serving.)
Tip: Warm pitas by wrapping in foil and placing in a 350°F (180°C) oven for 15 to 20 minutes.
Variation: Spoon mixture over toasted English muffin halves and call the recipe Sloppy Joan.