SLOPPY JOE
6 servings
The Sloppy Joe—somewhat regrettably known as “loosemeat” in certain parts of the country—dates from the 1950s. We don’t know who “Joe” was, but “sloppy” is obvious enough.
Heat in a large skillet over medium heat:
- 1 tablespoon vegetable oil
Add:
- 1 small onion, finely diced
- 1 small red or yellow bell pepper, finely diced
- 4 garlic cloves, minced
- 2 celery ribs, finely diced
- (1 teaspoon fresh thyme leaves)
- ½ teaspoon salt
- Black pepper to taste
Cook, stirring frequently, until the onion is softened but not browned, about 10 minutes. Transfer to a plate. Add to the skillet and increase the heat slightly:
- 1 ¼ pounds ground beef chuck or sirloin
Cook, breaking up any lumps with a wooden spoon, just until no longer pink, 3 to 4 minutes. Add the onion mixture, along with:
- ½ cup tomato-based chili sauce or ketchup
- ½ cup beer or water
- 3 tablespoons Worcestershire sauce
- Hot pepper sauce
Partially cover and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Meanwhile, toast:
- 6 large rolls or six 6-inch lengths French bread, split
Sprinkle the Sloppy Joe mixture with:
- 3 tablespoons minced green onion
Spoon onto the bottom halves of the rolls and cover with the tops. Serve hot.