Ingredients:

  • 1 Tbsp Neutral Cooking Oil
  • 1 medium Yellow Onion, diced
  • 1 medium Green Bell Pepper, diced
  • 5 lbs Lean Ground Beef (85/15)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1 (15 oz) can Crushed Diced Tomatoes, undrained
  • 1/2 cup Water or Beef Stock
  • 1/4 cup Dark Brown Sugar, packed
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Yellow Mustard (or Dijon mustard)
  • 6 Brioche or Potato Buns, split
  • 1 Tbsp Butter (optional, for toasting)

Instructions:

  1. Sauté Aromatics: Heat the oil in the skillet over medium heat. Add the diced onion and bell pepper. Sauté for 6–8 minutes until the vegetables are softened and the onion is translucent. Do not brown.
  2. Brown the Beef: Increase heat to medium-high. Push the vegetables to one side and add the ground beef to the empty side of the pan. Break up the beef with your spatula, seasoning generously with salt and pepper. Cook until the meat is thoroughly browned, about 5–7 minutes.
  3. Drain Excess Fat: Once browned, tilt the skillet and use the spatula to push the meat/vegetable mixture to one side. Carefully spoon or pour off any accumulated fat (This prevents a greasy final product).
  4. Bloom the Paste and Spices: Reduce the heat to medium-low. Create a small well in the center of the meat mixture and add the tomato paste, chili powder, smoked paprika, and garlic powder. Cook for 1–2 minutes, stirring the paste and spices directly into the hot pan bottom before incorporating them into the meat.
  5. Add Liquids and Seasonings: Stir in the crushed diced tomatoes, water/stock, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard. Mix thoroughly until everything is combined.
  6. Simmer and Thicken: Bring the mixture to a low simmer. Reduce the heat to the lowest setting, cover partially, and cook for 20 minutes. The sauce should reduce significantly and become thick enough to cling to the meat.
  7. Final Adjustments: Taste the filling. Adjust seasoning with extra salt, pepper, or a pinch more sugar/vinegar for balance, if needed.
  8. Toast the Buns (Optional but Recommended): Lightly butter the inside faces of the buns. Toast them lightly in a separate dry pan, toaster oven, or under the grill until warm and golden (about 2 minutes). This adds texture and prevents the bun from becoming soggy.
  9. Assemble: Spoon a generous amount of the hot Sloppy Joe mixture onto the bottom bun. Place the top bun and serve immediately.