These Sloppy Joes have got some heat behind them! My mouth was still feeling the heat after I was done. My husband called it a slow burn! In any case they were great and a new twist on the traditional family recipe. I saw this in Cooking Light and knew it had to be added to the menu for a fun Friday meal. My husband was even home for dinner that night so it was even better. I did make a small change to the recipe. I added some water to the mixture at the end to thin it down a little. I’m always amazed when a recipe tells you how many servings you should be able to get out of it, but when you look at it all cooked up all you can do is laugh! Wow! Honestly, this served about 3 people instead of 4 or 6. You have been warned. My husband isn’t a huge fan of onions, especially when they are so large and cooked so there were more for me. I thought the onions gave it a nice touch. From what my husband reports it was great as leftovers too.
Chipotle Sloppy Joes
source: Cooking Light
- Cooking spray
- 2 1/2 cups presliced Vidalia or other sweet onion
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1 pound ground sirloin
- 1/2 cup prechopped green bell pepper
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1 (8-ounce) can no-salt-added tomato sauce
- 5 (1 1/2-ounce) hamburger buns, toasted
1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.
2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
Plate with pickle chips and a simple slaw. Combine 1/3 cup canola-based mayonnaise, 1 1/2 teaspoons sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.