Chipotle Sloppy Joes

Sloppy Joe

Yeah, I may have picked up another subscription to a magazine. But, I let 2 of my other subscriptions expire, so I’m actually ahead of the game. When I received a letter asking me if I wanted to subscribe to Cooking Light for $10 a year, how could I refuse?? That’s less than a dollar a month!

My first issue was the April issue, and I headed straight to the Dinner Tonight section, where they give an easy recipe and recipes for sides to go with it. Since I have a bazillion tons of ground beef in my freezer from my side of beef, I was thrilled to see a recipe for sloppy joes.

I made the recipe as listed, except that I didn’t have any tomato sauce, so I just pureed a 14 1/2 oz can of tomatoes in the blender. Close enough. It’s not like sloppy joes are rocket science or anything. These were pretty darn good. They weren’t cloyingly sweet and there was a nice kick from the chipotle peppers. The carmelized onions added a little extra flavor and texture. All together, a nice, very quick and easy weeknight dish.

Chipotle Sloppy Joes
From
Cooking Light April 09
5 servings (I had 4 generous servings)

Cooking spray
2 1/2 cups sliced Vidalia or other sweet onion
1 (7-ounce) can chipotle chiles in adobo sauce
1 pound ground sirloin
1/2 cup chopped green bell pepper
2 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 (8-ounce) can no-salt-added tomato sauce (or pureed tomatoes)
5 (1 1/2-ounce) hamburger buns, toasted (or 4, if you are pigs like us)

Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.

Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.

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Comments

  1. says

    I am a sloppy joe nut. I think it stems from my childhood. The cooks in our school kitchen were marvelous and made the most delicious food. One of their specialities (for me) was their sloppy joes. I’ll be trying these soon!

  2. says

    I like cooking light, but usually just search for their recipes on myrecipes.com rather than buy a magazine. The $10 a year thing sounds like a great deal though! I love sloppy joes and the chipotle/caramelized onions in these sound great.

  3. says

    Every time I think of sloppy joes my mind instantly goes to part in Billy Madison where the lunch lady was rambling on about making them extra sloppy.

    I never would have thought about adding chipotle peppers (however, I still throw a ton of jalapenos on the sandwich) to them and caramelized onions go with everything.

    Nicely done!

  4. says

    of course you’d be crazy to pass up a deal like that! and any human would be crazy to pass up a big ol’ bite of your sloppy joe–it looks glorious. i’d take care of that rogue hunk of beef in the foreground posthaste. :)

  5. says

    I saw the photo and this post first thing Wed. a.m. and made my veggie version for dinner that night. Polished off the leftovers today for lunch. Deliciousness.

  6. says

    It’s amazing how a tiny bit of chipotle (or just the adobo sauce from the can) can perk up so many dishes. After I open a can, I transfer the rest of the chiles to a plastic container, and they last in the fridge for months.

  7. says

    My hubby would love this, especially with the kick from both the onions and the chipotle’s … and is that coleslaw on the side? YUM!