Dynamite

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Dynamite to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Dynamite, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 pounds ground beef
• 2 green bell peppers, seeded and
• diced
• 1 (1/4 inch x 3 inch) strip red bell
• pepper, seeded and diced
• 1 medium yellow onion, chopped
• 1 medium red onion, chopped
• 2 (6 ounce) cans tomato paste
• 1 1/2 cups water
• 1 teaspoon red pepper flakes, or
• to taste
• 8 torpedo rolls, split

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place the ground beef in a large skillet over medium-high heat

Step 2: Technique & Execution

Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender

Step 3: Technique & Execution

Drain excess grease from the pan

Step 4: Technique & Execution

Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes

Step 5: Technique & Execution

Cover, and cook at the Low setting for at least 4 hours

Step 6: Technique & Execution

I usually let it go for 12