This is a recipe many years in the making. What started out as a soup can recipe that my mom used religiously, has evolved into a Sloppy Joe that has something for everyone. A little tang, a little sweet, some chunkiness, some sauciness. Grown-ups and kids alike can’t get enough! The recipe is large, I know, but it freezes pretty well, and it happens to be my go-to dinner for anyone in need, be it new baby, sickness, life-stress.…I’ll whip these sloppy joe’s up and have enough to give away AND feed my own family. It re-heats great as well so it’s a nice make ahead dinner. I usually serve it with rice pilaf and steamed/roasted vegetables. Or, consider doubling or tripling it for a crowd and serve Creamy Macaroni Salad on the side.
3/4 cup Homade chili sauce (This is just my favorite and what is available in my area, use another brand if you like)
3/4 cup ketchup
1/2 cup beef or chicken broth
2 tablespoons brown sugar
1 teaspoon ground mustard
1 chopped red pepper
2 tsp kosher salt (if using regular table salt, use 3/4 tsp.)
1/2 tsp. ground black pepper
2 teaspoons cider vinegar
In a large, heavy pan, on medium-high heat, brown the ground beef. Halfway through, drain the fat off of the beef, then drain again when the beef is done browning. This eliminates a ton of unnecessary fat and these Sloppy Joe’s are juicy and flavorful enough that you just don’t need any of it.
When done draining off the fat, add the chopped onion. Don’t add any sooner or the onion will soak up fat that you don’t want. Let onion and meat saute for 5 minutes to soften up the onion. Stir a couple of times to keep your beef from burning.
Add the remaining ingredients. Reduce heat to medium-low and simmer for 20 minutes, stirring often. Serve on toasted buns with appropriate sides (rice, potatoes, chips.…)