Sloppy joes

1. Combine the mushrooms, 1 teas of the oil, and 1/4 teas salt in a 12 inch non-stick skillet cover and cook over medium-low heat until softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the mushrooms are well browned, 8 to 12 minutes longer. Transfer to a food processor and pulse until the mushrooms are finely ground, about 6 pulses.

2. Heat the remaining 1 tea oil in the skillet over medium heat until shimmering. Add the processed mushrooms and onion, cover, and cook until the onion is softened, 8 to 12 minutes. Stir in the chili powder and cook until fragrant, about 30 seconds. Add the tomato sauce, ketchup, water, Worcestershire sauce, sugar, and cider vinegar. Bring to a simmer and cook over medium-low heat until the sauce is thickened slightly, about 15 minutes.

3. Add the beef and simmer, breaking up the meat with a wooden spoon, until no longer pink, about5 minutes. Season with salt and pepper to taste. Divide the mixture among the buns, and serve.