We LOVE this recipe. I am not kidding. LOVE is an understatement. You wouldn’t think Sloppy Jos could be memorable, but I disagree. The leftovers are even better. Let me tell you, these are not the leftovers that get lost in the dark corners of your fridge.
You can make this extra healthy by using lean ground turkey, doubling the red pepper and even adding grated or pureed carrot and serving it on a whole wheat bun (or crazy healthy-whole wheat pita) or you can go all out and use ground beef, top with shredded cheddar cheese and serve on a toasted onion bun (still pretty healthy). I recommend using a food processor to chop all of the garlic, onion, and veggies. Totally not necessary, but sure makes the process quicker.
Mason loves these, but gets very upset when I call them Sloppy Jos. I have to backtrack and promise that it is not the “sloppy” version. “You know Mom only makes the “Not-So-Sloppy” kind.”
Sorry, no picture this time. I always make this meal in a hurry and haven’t remembered to take a pic yet.
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 1 red bell pepper, finely chopped
- 1 pound ground beef
- 1 6-ounce can tomato paste
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cinnamon (I use at least double)
- 4 hamburger buns, toasted
- 1/2 cup grated Cheddar
- 1/2 cup sour cream
- Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper. Sauté until fragrant, about 3 minutes.
- Add the ground beef and brown, about 5 minutes.
- Stir in the tomato paste, chili powder, cumin, salt, black pepper, and cinnamon. Simmer, stirring occasionally, until thickened slightly, about 12 minutes.
- Spoon onto the buns. Sprinkle each with the Cheddar and top with a dollop of the sour cream.