Sloppy Joes

ground beef onion bell pepper garlic chili paprika red pepper stock ketchup worcestershire sauce dijon molasses roll chips pickle nostalgia

Rick Martinez

Makes 4

Source

Ingredients

1 tablespoon olive oil

1 pound ground beef (20% fat)

½ medium onion, chopped

½ green bell pepper, chopped

2 garlic cloves, grated

Kosher salt, freshly ground pepper

1 tablespoon chili powder

1 tablespoon sweet paprika

1 teaspoon onion powder

¼ teaspoon red pepper flakes

1 cup low-sodium chicken stock

1 cup tomato purée

¼ cup ketchup

1 tablespoon plus 1 teaspoon Worcestershire sauce

1 teaspoon Djion mustard

1 teaspoon robust-flavored (dark) molasses

4 hamburger rolls, buttered, toasted

Kettle chips and pickle spears (for serving)

Method

Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.

Reduce heat to medium and cook onion, bell pepper, and garlic, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add chili powder, paprika, onion powder, and red pepper and cook, stirring, until fragrant, about 1 minute. Add stock, tomato purée, ketchup, Worcestershire, mustard, molasses, and beef along with any accumulated juices to pan. Bring to a simmer and cook, stirring and scraping up any brown bits, until mixture is thick and saucy (like a ragú or Bolognese), 12–15 minutes; season with salt and pepper.

Spoon beef mixture onto rolls. Serve with chips and pickle spears alongside.

Do Ahead: Meat mixture can be made 3 days ahead. Cover and chill. Reheat before assembling.