Sloppy Joes
1 tablespoon vegetable oil
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1 pound 80/ 20 ground beefs
salt and pepper, to taste
1 cup yellow onion, small dice
¼ cup red bell pepper, cored and small dice
3 garlic cloves, minced
½ teaspoon ground cumin
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
pinch ground cayenne
¼ teaspoon red crushed chili flake
¾ cups cup beef broth
1 cup tomato puree
3 tablespoons ketchup
1-2 teaspoons brown sugar
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
For servings:
Big Marty’s large rolls
Butter, for toasting
Heat the vegetable oil in a large cast iron skillet or Dutch oven. Add the ground beef and cook until browned, breaking the meat up with a wooden spoon as it cooks. If desired, drain excess fat. Season with salt and pepper. Add the yellow onion, red bell pepper and garlic. Cook until soft and translucent. Add the ground cumin, paprika, onion powder, garlic powder, ground cayenne and red crushed chili flake to the pan. Cook for a few minutes, toasting the spices until fragrant. Add the beef broth, tomato puree, ketchup, brown sugar, worcestershire and Dijon mustard to the pan. Bring to a simmer and cook for 15-20 minutes to allow flavors to marry. Taste for seasoning.
Serve on rolls that have been lightly toasted in butter until golden.