Facebook friend Alycia of the Tablescapes at
Table 21 blog recently posted a
blurb and photo that had my mouthwatering. She had decided to make homemade Sloppy Joes, adapting her recipe from four or five recipes that she
had found on Pinterest, playing with it until it tasted right. She added that
they were so delicious that her husband didn't stop at two of them.
I couldn't remember the last time I had made Sloppy Joes, so was
intent upon doing just that. She told me that her basic recipe was one from
Pioneer Woman, but that she added a number of extra ingredients. I took the
same recipe and, like she did, made it my own with numerous additions and
deletions. They were so good, undoubtedly the best Sloppy Joes that I had ever
eaten. Because I cut the original recipe in half as it would have made way
too many for my interest, you can feel free to double this one if you like.
I think one of the reasons why I liked this version so much is
because I used one of my favorite Melissa's products, yup, you guessed it, Fire Roast Sweet Red Bell Peppers instead of the called for fresh green pepper.
There is a need, I think, to have peppers in a Sloppy Joe, but I have always
found that green peppers tend to overwhelm the taste. These complemented rather
than overwhelmed, and I will never make another Sloppy Joe without them. You
have to try this recipe. With fall coming up it will be a mealtime staple, and is
perfect for gatherings for football season.
Inspirational Sloppy Joes
1 Tablespoon butter
1-1/4 pounds ground
chuck
1 medium onion, diced
1/2 cup Melissa's Fire Roast Sweet Red Bell Peppers, diced
1 teaspoon minced garlic
3/4 cup ketchup (I
used equal portions of regular and Sriracha ketchup)
1/4 cup barbecue sauce (I
used Stubbs)
1/2 cup beef broth
1 Tablespoon brown
sugar
1 teaspoon chili
powder (more or less, to taste)
1/2 teaspoon dry
mustard
Pinch red pepper flakes
(more or less, to taste)
1/2
teaspoon Worcestershire Sauce (more or less, to taste)
1 Tablespoon tomato
paste (optional)
Salt and freshly ground
black pepper (more or less, to taste)
Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain fat on a paper towel-lined plate.
Add onions, red peppers, and garlic. Cook for a few minutes, or until onion begins to soften.
Stir in ketchup, barbecue sauce, brown sugar, chili pepper, dry mustard, and broth. Stir to combine and simmer for 15 minutes. Add tomato paste, Worcestershire, and salt and pepper, to taste. Adjust seasonings as needed.
Serve on toasted buns.
This post is linked to:
