These Sloppy Joes are not your normal Joe. They’re a cool Joe, with lots of flavor and topped with crunchy corn chips.
There are plenty of foods that remind me of my childhood. Some are regional-based and only people from a particular area know what the heck you’re talking about. For example, if you say “hotdish” outside of Minnesota (where I grew up), people look at you like you’re crazy. However, there are other foods everyone eats during their childhood, like Sloppy Joes.
As I have gotten older, I like trying to make more adult versions of my childhood favorites. Usually that means I try to make recipes that are more from scratch than out of a box. Hence the recipe I have to share today. It’s got all the lovely parts of a Sloppy Joe, but with more flavor!
Don’t get me wrong; sometimes box meals are a must. But other times I have more energy and time to put into cooking. So if I am willing to spend a little time in my kitchen gathering ingredients, I will make something more from scratch.
Seems like what really sold my children on these particular Sloppy Joes is that they were topped with Fritos. They begged me all week long to have a few, but they could not sell me on the idea that they would have the self-control to not eat the entire bag in one sitting. Also, side note, I am convinced my children are part piranha. Please tell me I’m not alone!
What you need:
- 1 tsp. olive oil
- 4 slices bacon, chopped
- 1 lb. ground beef
- salt and pepper
- 1 medium onion, diced
- 1 jalapeño, seeded and diced (omit if spicy isn’t your thing)
- 2 cloves minced garlic
- 1 Tbsp. chili powder
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. ground coriander
- 1 cup beef broth
- 1 can (8 oz.) tomato sauce
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. brown sugar
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. hot sauce (use a few dashes for more sensitive pallets)
- 4 hamburger buns, toasted, if desired
- pickled jalapeños, for serving, if desired
- Fritos, for serving
Directions:
- Heat olive oil over medium heat in a large skillet. Add bacon and cook until crisp, stirring often. Remove with a slotted spoon to drain on a paper towel-lined plate.
- Reserve 2 tsp. bacon grease in skillet and discard the rest (or save in a mason jar for later use!).
- Add ground beef to skillet and crumble and cook until browned. Drain, if needed.
- Then add onion, jalapeño, garlic, chili powder, cumin, and coriander. Cook for about 5 minutes or until vegetables have softened.
- Finally, add bacon, beef broth, tomato sauce, Worcestershire sauce, brown sugar, cider vinegar, and hot sauce.
- Once bubbling, cook until thickened, about 5 to 10 minutes. Stir to prevent burning.
- Serve on toasted buns topped with pickled jalapeños (if desired) and Fritos.
Recipe adapted from Fake Ginger.
