Mark loves Sloppy Joe's! This recipe freezes well so I make a large batch and we put it in individual baggies in the freezer. Mark likes his on a hamburger bun and I have mine over cabbage. Either way, it is delicious with a bit of sweet and a bit of spicy and a whole lot of "more please!". If you try it, I think you will agree that you will always want to have some in your freezer waiting to heat up and have as a savory lunch or dinner.
Ingredients
- 2 Tbsp butter
- 2 tsp olive oil
- 2 lb. ground beef
- 2/3 green bell pepper, minced
- 1 large yellow onion, minced
- 6 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 1/3 cup ketchup
- 2/3 cup water
- 2 Tbsp brown sugar (or less, if you prefer)
- 2 tsp yellow mustard
- 1/2 tsp chili powder
- 1 tsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp black pepper
- dash or two of hot sauce (optional)
Steps
- Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain.
- Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.
- Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine.
- Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking. Remove from heat and serve over toasted buns.
Notes
- I served mine over cooked cabbage
- Sloppy Joe meat mixture can be frozen!
- Cool the mixture completely, then add to freezer containers and freeze for up to 4 months.
- Thaw overnight in the refrigerator and reheat before serving.
