Homemade Sloppy Joe

Name: Homemade Sloppy Joe
Total time: 1200 s
Yield: 3-4 people
Cuisine: American
Ingredients: 1 lbs hamburger meat, 80/20; 1 onion diced; 3 jalapeños diced (substitute a bell pepper for less spice; 3 cloves garlic minced; 1 cup tomato sauce; 2 Tbsp apple cider vinegar; 2 Tbsp Worcestershire sauce; 2 Tbsp creole mustard (any mustard will do); 1 Tbsp cayenne powder; 1 Tbsp chili powder; 1 Tbsp brown sugar; Salt and pepper to taste but I don’t add any as there is already a ton of flavor; Pasta for serving

fenway @Fenway

I love sloppy Joes and have always just bought the sauce in a can. I saw a recipe on Chili Pepper Madness for making it from scratch and it turned out great. I always prefer my sloppy Joe over angel hair pasta, but it is traditionally served in a bun.

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Ingredients

20 minutes

3-4 people

1 lbshamburger meat, 80/20
1onion diced
3jalapeños diced (substitute a bell pepper for less spice
3 clovesgarlic minced
1 cuptomato sauce
2 Tbspapple cider vinegar
2 TbspWorcestershire sauce
2 Tbspcreole mustard (any mustard will do)
1 Tbspcayenne powder
1 Tbspchili powder
1 Tbspbrown sugar
Salt and pepper to taste but I don’t add any as there is already a ton of flavor
Pasta for serving

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Steps

20 minutes

1

Add oil to a large skillet or Dutch oven. On medium heat add peppers and onions and cook until soft. Add garlic and stir for 30-60 seconds.
2

Add in hamburger meat and cook until done while stirring to break up the meat.
3

Add in all remaining ingredients, mix and on low heat let simmer for about 10 minutes. Cook longer if the mix is too soupy. Taste and adjust seasoning level.
4

As I mentioned I like to serve my sloppy joe over angel hair pasta. Garnish with grated parmesan cheese and green onions. Enjoy!

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Cooksnaps

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fenway @Fenway

on December 08, 2022 00:55

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.