[koukouvagia]

So I'm making sloppy joes tonight.  I admit to you here and now that I have not eaten a sloppy joe since grade school, about 25yrs ago.  I'm remembering a bright red messy sandwich, slightly sweet, slightly tangy.  If anyone has a good recipe please share, I want this to be good.

Also, what does one serve with a sloppy joe? Tater tots?

 

[koukouvagia]

@Mike9 that looks like the perfect recipe. Lee Drumond uses a little chili powder too while Tyler Florence adds a touch of vinegar.

@Planethoff I like the idea of adding a little celery too! I'll save the pickles for the side because I'm a huge lover of green pepper.

 

[koukouvagia]

Well here goes nothing.  I'm using the recipe Mike9 posted but I added a finely minced stalk of celery, and some chili powder.  It's simmering away.

 

[koukouvagia]

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• koukouvagia
• Dec 5, 2016

What a treat. It was a little too sweet eventhough I lessened the sugar from 2tbs to 2 tsp. And I added a little vinegar but I think it needed more. I should've used leaner meat, I ended up having to strain it at the end and strained it too much. Now I know!

 

[koukouvagia]

I was going to say.. sirloin 90% lean 10% fat usually gives me that great crumble. With a 10% fat if you start it and render what little fat out you can then sweat some onions/peppers in that. If you are OK with beef tallow as opposed to say olive oil, there's no reason to strain such lean beef in my opinion. In higher concentrations I find tallow to be greasy.. as opposed to oily.. I know many of you will know what I mean.

I know what you mean. I used ground chuck which I think is 20% fat. It's my default ground meat so I got it without thinking. I think a leaner meat would've made a difference.