Slippy Sloppy Joes

After recovering (somewhat) from my epic OSL/Birthday/Wedding combo weekend, Monday dinner needed to step up its game. I was still feeling pretty lazy, but when my boyfriend suggested we make sloppy joes (we’ve been talking about it for months), I didn’t balk. I was only dogged briefly by the thought of “do you remember what you ate this weekend?”. I’ve always been good at ignoring that kind of thing anyhow. We addressed those health issues by heaping some green beans and salad on our plates as well.

Back to the slippy sloppy joes though. I used Pioneer Woman as a starting point, but ended up changing it up a bit.

Slippy Sloppy Joes!

It was so fun to make these from scratch! I used to love when my mom made sloppy joes, sweet and salty with a bunch of gooey cheese on top. Mmm! These were delicious and hit the spot. Then we watched The Hunger Games, somewhat ironically.

Couldashouldawoulda: a jalapeño. Would have been delicious. But these were awesome no less!

The Culprits:

  • 1 lb lean ground beef (I used 85/15, but 90/10 would also work)
  • 1 green bell pepper, diced
  • 1 medium onion, diced
  • 4 large garlic cloves, minced or grated
  • 3/4 c water
  • 3/4 c ketchup
  • 3 heaping tbsp tomato paste
  • 2 tbsp (or so) Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tbsp butter (or olive oil)
  • 1/2 tbs whole grain dijon
  • Cumin, red pepper flakes, chili powder, garlic & onion powder
  • Salt & pepper

For serving:

  • Buns!
  • Extra sharp cheddar cheese (I firmly believe that mild cheddar is a waste of time)

What to do:

  1. Melt butter in a skillet or dutch oven and brown the meat, adding in a healthy dose of your spices (except the red pepper flakes).
  2. Take the meat out of the pan and drain off most of the fat (just leave a little to coat the bottom). Add in the peppers and onion, season with some salt & pepper, and saute for a few minutes until softened.
  3. Throw in the garlic and add the meat back to the pan. Cook for another 5-8 minutes until the peppers and onions have really gotten soft and their juices are really mingling with the meat.
  4. Add in the rest of the stuff, give everything a big stir and then….let them simmer. Those flavors need to get to know each other for at least 15 minutes, though I think I let mine simmer for about 25 just so everything thickened up and really got a deeper flavor going. Make sure you taste it after 10 or so minutes so you can adjust the seasoning.
  5. Plate it up on toasted buns with the side of your choice and plenty of grated cheddar cheese on top 🙂

Ready to be bunned!

 

One without the bun…just because the cheese is that important.

So good. Enjoy!

—Emily

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