Wednesday, September 7, 2011

Sloppy Joes

1 pound ground beef
1 onion, diced
4 cloves garlic, minced
1/2 jalapeno, minced1 green pepper, diced
1 can pinto beans, drained and rinsed
1 1/2 cups tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
Hamburger buns

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard*. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

From Elie Krieger (with a couple tweaks):

From frozen: thaw & reheat however is convenient for you. There is enough sauce that it could probably handle being in the crockpot for a while without drying out.

(*I didn't do the best job of draining the juices in the second step, so this batch is a little bit on the soupier side. Consequently, it could also make a good chili. :) )

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