Listen to me friend, this is the BEST Sloppy Joe you have ever had and I am willing to bet on it! Try them for yourself, and if it's no good, come back and yell at me! ;) Enjoy!
P.S. As I mentioned in my previous post (but in case you are coming here without seeing that one first) I usually make these back to back with my Un-Stuffed Pepper recipe because the first five ingredients are the same and this just makes it so I can whip up 2 pounds of beef and prep dinner (or Lunch) for the next day in advance. (It's a mom hack!) Ok, carry on.
INGREDIENTS
3 tablespoons olive oil
2 pounds ground beef
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
Kosher salt and freshly cracked black pepper
5 cloves garlic, grated
2 green bell peppers, diced
1 large onion, finely diced
1 (28-ounce) can crushed tomatoes
14 ounces tomato puree
1 cup ketchup
4 tablespoons brown sugar
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
24 small potato rolls, lightly toasted
INSTRUCTIONS
In a large skillet, add the olive oil and ground beef, sprinkle with the garlic powder, onion powder, paprika, salt and pepper and cook, breaking up with the back of a wooden spoon or potato masher, until the meat is no longer pink, about 5 minutes. Add the garlic, bell peppers and onions and season with salt and pepper. Cook until the vegetables soften, about 5 minutes. Add the crushed tomatoes, tomato puree, ketchup, brown sugar, mustard, vinegar and Worcestershire sauce. Bring the mixture to a boil, reduce to a simmer and cook, stirring occasionally, until the sauce thickens up, 10 to 15 minutes. Serve warm on toasted buns. I almost always make these after we have had burgers and there are leftover buns so they do not go to waste! ;)
Comments