Monday, May 16, 2011

Open-Faced Spicy Sloppy Joes by Tom

Open-faced Spicy Sloppy Joes by Tom

We decided that it would be nice to have a simpler meal than some of our more complicated concoctions.  So in the morning, I suggested that I make sloppy joes.  Something that we have not had for quite a while.  Always looking for unique recipes, I did a search of "best sloppy joe recipes" and found one that I thought looked interesting. 

What made this recipe unique is the inclusion of hot ground Italian sausage along with ground beef.  This addition adds a bit of zest to the taste while retaining the traditional sweetness of a sloppy joe recipe.  We both thought it was pretty good, but probably not one for those who do not like spicy foods.  Worth a try though!
      ---Tom
Ingredients

2 tablespoons olive oil
1 medium size sweet onion chopped
3 garlic cloves minced
1 green bell pepper chopped
1 red bell pepper chopped
1 celery stalk chopped
1/2 teaspoon dried oregano
1 pound lean ground beef
3/4 pound hot Italian ground sausage
1/2 cup ketchup
1/2 cup barbeque sauce
2 tablespoons red wine vinegar
2 tablespoons brown sugar
salt and pepper to taste

Chop all of the vegetables:  onion, red bell pepper, green bell pepper, garlic, and the celery.  Heat a large skillet over medium-high heat with the olive oil.  Once the oil is hot, saute the vegetables until they are soft.  Add the dried oregano to the vegetables while sauteing.
Remove the sauteed vegetables from the skillet onto your cutting board or a plate.

Saute the ground beef and the sausage.  Be sure to keep breaking up the meats as you are sauteing it.  You want the pieces of meat to be small in the final dish.

Add back the sauteed vegetables to the meat mixture.  Now add all the other ingredients and stir well.  Bring back to a low boil and then cover and turn the heat down to simmer.  Simmer for at least 20 minutes to allow all of the flavors to marry.

 
To accompany this recipe, I steamed a broccoli, cauliflower and carrot mixture.  I also served it with baked potatoes.  In hindsight I would have rather used a thinner hamburger roll.  Just a tad too much bread to meat ratio.  But it still tasted good!

Easy and tasty.  A good combination.

      --Tom

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