2poundsground sirloin(see recipe notes for using a combination of beans and ground meat)
1smallyellow onionminced
½smalljalapenoseeded and minced
1smallred bell pepperdiced
1cuptomato sauce
2tablespoonstomato paste
2teaspoonsfreshly minced garlic
1teaspoonkosher salt
1teaspoonapple cider vinegar
2tablespoonshoney
1teaspoonWorcestershire sauce
For Serving (optional)
8buns
8slicescheddar cheese
Instructions
Preheat a non-stick or cast iron pan over medium-high heat. Add the ground meat, onion, jalapeno, and red pepper to the pan. Saute the meat and vegetables until the meat is browned, breaking it into small pieces as it cooks. Drain off any excess fat, and return the skillet to the stove.
To the skillet, add tomato sauce, tomato paste, garlic, and salt and stir well. Bring the mixture to a boil over medium-high heat. Once bubbling, lower the heat to medium-low. Add in the apple cider vinegar, honey, and Worcestershire sauce. Stir well and let simmer for 5-10 minutes just to warm through and intensify in flavor.
Serve on buns with cheese or as desired.
Video
Notes
Ground Beef: Use lean ground sirloin, ground chicken, bison, or turkey. Using Super Lean Ground Meat: You may want to add 1-2 teaspoons of oil before adding the meat and onions to the skillet if you are using meat that has less than 3% fat OR if you are not using a nonstick skillet. Add Beans: Replace 1 pound of ground meat with 2 cups of drained and rinsed pinto beans. Add the beans to the mixture after sauteeing the beef, pepper, and onion together. Vinegar: Use either apple cider vinegar or red wine vinegar.Sweetener: Feel free to use brown sugar or molasses in place of the honey. Jalapeno: Omit the seeds and ribs of the jalapeno so they lend more flavor than spice. Or omit altogether if despise heat. Storage: Leftover sloppy joe mixture can be stored in the refrigerator for up to 3-4 days and can be frozen for up to 3 months.