Sloppy Joes Recipe

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion(240g)
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  Bell Pepper(240g)
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  Carrots(240g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  90/10 Ground Beef(454g)
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  Chili powder(10g)
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  1 teaspoon kosher salt
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  Garlic powder(5g)
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  Mustard powder(3g)
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  Tomato Paste(15g)
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  Ketchup(120g)
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  Worcestershire Sauce(30g)

  Lea & Perrins is the standard. A little goes a long way.

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  Brown sugar(15g)
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  Vinegar, Red Wine(5g)
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  ¾ cup water
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  Bread, Hamburger Bun, White
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  Cheddar Cheese

Instructions

1. 1Heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and carrots, stirring occasionally, until softened, about 5–7 minutes.
2. 2Increase heat to medium-high. Add the ground beef, chili powder, garlic powder, and mustard powder to the skillet. Break apart the beef with a spoon, cooking and stirring until no longer pink and the meat is fully browned, about 6–8 minutes. Drain excess fat if needed.
3. 3Add the tomato paste to the skillet and stir constantly for 1 minute to caramelize slightly.
4. 4In a measuring cup, whisk together the ketchup, Worcestershire sauce, brown sugar, and red wine vinegar until combined.
5. 5Pour the ketchup mixture into the skillet and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens to your desired consistency, about 5 minutes.
6. 6Divide the sloppy joe mixture evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
7. 7To serve, warm a portion of the sloppy joe mixture in a skillet over medium heat for 2–3 minutes until heated through, or microwave in a bowl for 1–2 minutes, stirring halfway.
8. 8Spoon the warm mixture onto a hamburger bun, top with shredded cheddar cheese if desired, add the top bun, and serve immediately.