Recipe by Chef John
"The secret to a great 'Sloppy Joe' is a thick, rich, almost dry consistency, which allows it to be eaten two-fisted, sans fork."
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1 1/2 pounds
extra lean ground beef
green bell pepper, diced
1 1/2 teaspoons
salt, or to taste
ground black pepper
cayenne pepper, or to taste
I only made one switch out--one red bell pepper instead of green bell pepper because my family prefers the red over green. I topped each "joe" with a slice of sharp cheddar cheese. My husband and kids liked these sloppy joes, mostly because they were not sloppy. My husband said that was the best part because he could take the leftovers in his truck the next day and not worry about getting his lunch everywhere.
Followed the recipe to a T and it turned out more like a soup than sloppy joe....I needed to add four tablespoons of flour to thicken up the sauce enough to eat on a bun. Overall the taste was good.
I actually made this recipe as is, except replacing the meat for meat analog so that the vegetarians in my household could also enjoy. I think with the liquid slowly reducing also help hydrate the meat analog which made the sloppy joes taste like the real meat version. As hubby said, who has been a vegetarian longer than I have been alive stated, it was better than his mom's sloppy joes that he ate when he was a kid. Two wonderful and definite thumbs up!!
I've made this numerous times and never changed one thing . The recipe is perfect as are all of Chef John's recipes. If you're finding it more like soup, then you haven't let the water evaporate. You need to take your time and let it simmer for awhile. You will not be disappointed with the results. It's delicious!!!
Once again, Chef John, "Thank you" seems so inadequate. Made this for dinner last night and there was happy silence from my husband's corner as he finished his portion and then not-so-silent (but relatively subdued lest he resemble Bambi in the headlights before running away) ecstatic chatter from mine, when he got up for seconds. Normally, when I make sloppy joes, there is the animated discussion about how ketchup should be used only as a condiment on the side to adorn hot dogs, hamburgers, the occasional french fry, but it should never -- and he repeats never -- be used as an ingredient. There was none of that with this meal :) -- not even the suspicious, "Did you put ketchup in this?" or the disappointed, "Honey, you Know I'm not a big sweet-and-sour fan". A note to those reviewers who thought this was too "sloppy", I would say make this again and be more patient next time -- the liquid does evaporate eventually. The flavour is superb that it is well worth the wait. So .. Thanks again! I have myself a new sloppy joe recipe!
What can I say? It's yet another Chef John HIT! WE LOVED IT! My son had 2of them last night! If we hadn't already had French fries with our lunch, we would have had tater tots with it! We settled for some coleslaw to accompany it instead DELICIOUS! AND...worth the time it takes to make it. Be patient because I know the amazing smell it creates; just do it. You won't be sorry ;-) Made this again today for my husband. He LOVES it! SCORE! made it as written, let it simmer for over an hour and it was AMAZING!!!! I love Chef John and his creations!
this was excellent ... the only thing I will change is I will only add 1 Tblsp of brown sugar ...
This is a great base recipe for a standard sloppy joe. I used onion powder, sweet red pepper, and a good pinch of cayenne powder, doubled the worcestershire, and cut back some on the water. Instead of salt I used a bit of chicken bouillion granules. This took a little over an hour to simmer down to nearly dry. This was just standard sloppy joe, not tangy enough for me though and I like it kicked up a bit. But overall this was still pretty darned good, Thanks Chef John.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Sloppy Joes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 114
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