SPRING HILL RANCH'S SLOPPY JOE AND SLOPPY JOSé

Spring Hill Ranch's Sloppy Joe and Sloppy José image

Provided by Wiley P

Time 50m

Number Of Ingredients 20

2 Tbsp canola or vegetable oil
1 c (about 1 small) finely chopped yellow or white onion
1 c (about 1 medium) finely chopped green bell pepper
1 1/2 lb ground beef (80/20)
1 c ketchup
2 Tbsp prepared yellow mustard (not the fancy stuff!)
1 Tbsp cider vinegar
1 Tbsp dark brown sugar (light/golden brown sugar is okay)
1/4 tsp ground cloves
1 tsp kosher salt
TO MAKE THIS INTO SLOPPY JOSéS:
2 medium new mexico green chiles, roasted, peeled and diced or 1 7-ounce can of diced green chiles
1 medium jalapeño chile, seeds and veins removed, diced
1 Tbsp hot pepper sauce (i.e. frank's® or tabasco®)
1 Tbsp dried mexican oregano flakes
1/2 tsp ground cumin (freshly ground if available)
FOR SERVING:
4 split and toasted sandwich buns; or
8 fresh 8" flour tortillas; or
4 large baked potatoes

Steps:

1. In a large skillet over medium heat, heat the canola oil. Add the onion, and green pepper. Cook until slightly softened. Add the ground beef. Cook until the beef is browned, and drain off the excess grease.
2. Meanwhile, in a medium mixing bowl, stir together ketchup, vinegar, mustard, brown sugar, ground cloves, and salt.
3. For Sloppy Josés, mix the green chiles, jalapeño, hot pepper sauce, oregano and cumin into the ketchup mixture.
4. Stir the ketchup (or ketchup/chile) mixture into the browned beef mixture. Cover the pan and simmer it for 30 minutes.
5. Serve it up either open-faced or closed-faced on the buns, wrapped in flour tortillas or over hot baked potatoes.