This is a recipe I created a while back, and it works just as well today. It’s also my favorite version of sloppy joes–not too spicy, not too bland.
It’s a great way to serve a crowd, whether it’s tailgating or a bunch of kids for a sleepover too. It’s also one of those things that works very well for a buffet–just put the cooked filling into a slow cooker on a low setting, with the buns and condiments on the side.
- 1 lb. ground turkey
- 1 lb. ground beef
- ¼ c. paprika
- ¼ c. chili powder
- 1 tsp. Tony Chachere’s Creole seasoning
- 2 tbsp. balsamic or red wine vinegar
- 1 tbsp. cane syrup or molasses
- 1 tsp. pepper sauce (adjust to taste-if you like it zippier, add some more!)
- ½ tsp. liquid smoke flavor
- 2 tbsp. Worcestershire sauce
- 1 tbsp. yellow salad mustard (just like you use on sandwiches!)
- 2 tbsp. garlic powder
- ½ c. chopped frozen seasoning mix (onion, celery, bell pepper combination)
- ¾ c. barbeque sauce
- ¾ c. water 1 can chopped tomatoes
- 2 tbsp. tomato paste
In large skillet, mix ground meat with paprika, garlic powder, chili powder, and Tony Chacere’s, combining meat well. Mound in center loosely and pour remaining ingredients over meat mixture. Place on medium heat, and using spatula, cut meat apart, mixing it with the sauce ingredients. Bring to a boil, continue stirring occasionally, and breaking apart large chunks of meat. (Nothing should be larger than a dime.)
Boil about 5 minutes, or until meat is well distributed. Reduce heat to simmer, and simmer for about 30 minutes or until sauce begins to thicken. Taste & adjust seasonings. If it’s too sweet-add a dash of vinegar. If it is too bland, add more garlic powder, paprika, chili powder, Tony Chachere’s, mustard, and pepper sauce. Add tomato paste and simmer 15 minutes more over low heat and remove from heat. Let stand about 5 minutes, and serve on buns or in 4” sections of French bread. Some like their buns or bread toasted to help reduce the sogginess of the bread; others enjoy how the bread soaks up the sauce! A dill pickle spear is almost a required side.
Makes 8-12 servings, depending on size of bun or bread.
For a more petite version, try dinner rolls and make sloppy sliders.