It’s another Man Food Friday here. Nate brings us his take on a sloppy Joe this week. His homemade barbecue beef sandwiches taste amazing. The no fuss meal comes together in 30 minutes in ONE POT. Plus, these spicy sandwiches blow other sloppy Joes out of the water. How awesome is that? Yummy, easy, and minimal clean up. Yes, please.
Sloppy Joes are a good go to for bringing to a get together. Let’s face it – they are cheap, easy, and generally well liked. Oddly enough, I’m not one of the people easily pleased with Sloppy Joes. And I think I found my answer as to why:
- Most recipes use just some ketchup, salt, pepper, onions, sugar, and green peppers – hardly enough seasoning in my opinion for ground beef.
- People use the canned mystery meat version of the sandwiches. No. Just no.
Since we are in the throws of outdoor party and get together season (and inspired by last week’s Barbecue Ribs), I’ve put together my own twist on the Sloppy Joe in these Barbecue Beef Sandwiches.
This week, however, our daughter played happily as she was in a much better frame of mind as I prepared these sandwiches. Her only issue was wanting to unload the dishwasher. Not only did she want to play with every other utensil she took out, she also wanted to stand on its open door.
Really though, the barbecue sandwiches were about as much fuss as the Barbecue Ribs of last week. First, I cut up about three peppers, and crushed about four cloves of garlic with my bare hands (that I used a garlic press is just a detail – I still crushed them with my hands). (Jenna’s note. Yes, husband, you are big and strong. My hero!)
Once I finished cutting, then I dumped all the ingredients in one pot. Then I stirred until well combined. I could keep Goose out of the dishwasher as I let the mixture simmer. The end result was a sweet and spicy, delicious sandwich that I would be happy to bring to the next get together.
*As always, we use gluten free all purpose flour instead of white flour.
- 1/4 cup olive oil
- 1 medium jalapeno pepper
- 4 crushed or minced garlic
- 1–3 chipolte peppers (diced)
- 1 can cranberry sauce
- 4 Table spoons white wine vinegar or distilled vinegar
- 1/3 molasses
- 1/3 cup brown sugar
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
- 1 teaspoon garlic powder
- 2 lbs ground beef
- 1/2 cup of cheddar cheese
- 1 Tablespoon flour*
- 2 Tablespoon water
- If not already crushed or minced, mince and cut up peppers and garlic.
- Pour olive oil into large pan or pot and heat on medium heat.
- Add garlic and peppers. Sautee for about 2 minutes.
- Add remaining ingredients to pan and stir until well combined.
- Bring to boil, and reduce heat to simmer for about 15 minutes.
- Combine flour and cold water and mix until well mixed.
- Add flour water to pan and stir in and cook an additional five minutes.
You can reduce the heat and cook for longer for a slow cooked style.
- Serving Size: 4-6