Saturday, October 19, 2013

Sloppy Joe Recipe for those cool autumn nights

It’s October and the leaves are changing, the temperature is dropping, the sky is overcast and my wife wants to have an evening sitting outside by the chimenea relishing the cool autumn air.  All this has me in the mood for some comfort food.  So many choices but quite frankly I’ve been thinking of homemade Sloppy Joes all week.

This recipe is easy but does take some time for the Sloppy Joe to thicken up enough to make a sandwich out it.  You definitely want to make plenty to have leftovers because the flavors just get better. 

Make this ahead and heat up or even freeze it to pull out when you need some comfort food quick.

2 lb Ground Beef
2 TBLS Olive oil
¼ cup Brown Sugar
2 tsp Chili Powder
1 tsp Dry Mustard
1 tsp Cumin
½ tsp Paprika
2 tsp Kosher Salt
1 Large green/red bell pepper, diced
1 Large Onion, diced
6 Cloves garlic, minced
2 TBLS Worcestershire Sauce
2 TBLS Cider Vinegar
2 ½ cups Tomato Sauce

Cayenne pepper flakes – if you like a little spice in your sandwich
Butter – to spread on your buns and toast them
Onion Roll – toasted onion rolls are just great with Sloppy Joes
Cheddar – shredded cheddar on top is a must at our house
Pickles or Pickled Zucchini and Onion – the final touch to making the perfect Sloppy Joe sandwich

Heat a Dutch oven or large pot over medium heat.  When it’s hot, add the olive oil followed by the beef.  Brown the beef evenly before adding the dry ingredients then mix well. 
Add the green pepper, onion and garlic; allow it to cook for a couple minutes. 
Add the Worcestershire Sauce, Vinegar and tomato sauce. 

Lower the heat and simmer for 30-45 minutes, stirring as needed, until it has thickened.

Toast your buns, shred your cheese and get out your pickles.  You’re ready to get to sloppy!
Go to it.

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