The mashed potatoes are definitely a prop, and totally aren’t foreshadowing… probably.
This classic sandwich filling may not look elegant, but what it lacks in looks it makes up for in flavor. It’s both rich and comforting, and… sometimes spicy. More on that below.
Based on experience, Sloppy Joes are usually eaten on the least flavorful white bread buns you can find. I didn’t have any buns, but the bread I used was equally lacking in nutrition. I made another blunder by making them open faced, which I tried fixing. However, flipping one of them over made an unprecedented mess. Unlike me, I recommend you do it right the first time to escape the heartbreak.
If you’re tempted to bump up the health index with something like whole grain bread, I strongly recommend against it. Not only does plain white bread let the flavor of the filling shine, but using something with more flavor would obfuscate the flavors of the filling. Since the filling is really the heart of the meal, I recommend keeping it as simple as possible.
Earlier I mentioned that these are sometimes spicy. In reality, I was just talking about this recipe. Between using a medium (instead of mild) salsa and using probably-too-much seasoning, these are easily the most spicy food I’ve published on this blog. However, if the heat of my unintentionally-spicy split pea soup has you worried, I have some tips on beating the heat.
If you’re not a fan of spice, it’s easy to reign it in. Just use the most mild salsa you can find and remove the cayenne entirely. You can also add some sour cream or other dairy to mellow things out, but that would change the flavor (though not necessarily for the worse).
If you like this recipe for Sloppy Joes, consider checking out my recipe for Greek Chicken and Vegetables. If you’d prefer to read something more wordy and thought-provoking, consider reading about my opinion on food waste.
Ingredients
1 lb ground beef , 454 grams
1 cup medium or mild salsa, 242 grams
2 tsps chili powder, 4 grams
1 tsp kosher salt, 6 grams
1 tsp cumin, 2 grams
Large pinch of black pepper, about 1/2 tsp
large pinch of garlic powder, about 1/2 tsp
Pinch of paprika, about 1/4 tsp
Pinch of unsweetened cocoa powder, about 1/4 tsp
Small pinch of ground cayenne, about 1/8 tsp
Small pinch of cinnamon, about 1/8 tsp
Makes enough filling for about 4 sandwiches
Preparation
Cook the ground beef in a medium sauce pan set over medium heat. Once the fat has rendered out of the meat, remove most of it* and raise the heat to medium-high.
Cook the beef for a few minutes without stirring or until the bottom layer of meat is very well-browned.
Add your spices** and cook for 1-2 minutes, then add your salsa, lower the heat to medium-low, and simmer for at least 5 minutes. Keep cooking to reduce liquid if necessary. Serve on white bread buns.
Notes
* There are a couple ways to drain the fat out. You can pour it off and save it for later, and you can grab some paper towels with a pair of tongs and use them to soak up the excess. If doing the former, be sure to use a heatproof dish so the hot grease doesn’t break/melt anything.
** You will likely need to add a small splash of water to keep things from sticking and burning. If you’re wondering why I didn’t just have you leave the fat in to keep this step from existing, it’s because this way is much more predictable and consistent, whereas fat content of ground beef is anything but. It’s also healthier and lower-calorie, if you’re into that.
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