INGREDIENTS
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About two pounds of ground beef (I used grass fed beef that I found at Central Market)
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1 small, hot Hatch chili deseeded and finely chopped (you can use mild if you prefer)
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1/2 a large onion finely chopped
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1 1/2 cloves of minced garlic
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1 large organic egg
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1/2 teaspoon of kosher salt
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1/4 teaspoon of black pepper
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1 teaspoon of Lea and Perrin’s Worcestershire sauce