Sloppy Seconds Please!

That’s the one time you will use this phrase and mean it.  You will not be able to just have one sloppy joe.  They are THAT good.  Move over crappy disgusting sauce that comes in a can because no one wants you at their table!  My recipe may seem like it has a long list of ingredients, but I bet the majority of them are already sitting in your house right now.   I promise you, you will never want to use a mix ever again.  Also, if you ever get a craving for sloppy joes at 7 am like I did when I was pregnant, you will not have to send your husband out to every restaurant in town looking for them.  You can send him to the kitchen to whip you up a batch instead.

And one last piece of advice.  Don’t go all fancy schmancy on me with the bun.  These my friends are old school sloppy joes and they are meant to be eaten on the very simple, very cheap white bread hamburger buns.  Take the extra couple bucks that I just saved you from buying the $4 buns and buy some bananas and Nilla Wafers and make some homemade banana pudding!  Or tater tots.  Whatever floats your boat.  : )

Sloppy Joes

2 pounds of ground chuck (or sirloin, or ground turkey, or even ground chicken)

1 medium vidalia onion, chopped, and lightly caramelized in schmaltz (or use butter if you don’t have schmaltz aka chicken fat)

2 cloves of garlic, crushed

15 oz of tomato sauce

6 oz of tomato paste, unsalted

2 TSPN ground mustard

2 TBSPN granulated garlic

1 TBSPN onion powder

2-3 TBSPN chili powder

1 TSPN cumin

1 TSPN celery salt

2 TBSPN brown sugar

2 TSPN star thistle honey

1 TBSPN maple syrup

2 TSPN worcestershire sauce

1 and a half TBSPN of a high quality yellow mustard (I used a German mustard)

2 TBSPN ketchup

1 TBSPN espresso bean balsamic vinegar (I used Fustini’s, duh!  LOL)

Smidge of nutmeg

Smidge of crushed red pepper flake

Salt and pepper to taste

In a large frying pan, brown the ground beef and just when almost cooked through, toss in the caramelized onions.  Continue to cook until ground beef is no longer pink.  Drain the grease when done.

After the meat is drained, stir in the crushed garlic and cook for about 30 seconds to 1 minute until the garlic is fragrant.  You don’t want to burn the garlic because it will become bitter.

Stir in the remaining ingredients and continue to cook, covered on low, for at least 1 hour or until ready to serve.

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