Sloppy Joes Rich, sweet and tangy, these sloppy Joes are significantly better and almost as easy as any flavoring sauce from a can. Be careful not to cook the meat beyond pink in step 2; if you let it brown at this point it will end up dry and crumbly. The meat will finish cooking once the liquid ingredients are added. Serve, piled high on a bun, with your favorite pickles. Single recipe makes 4 servings Ingredients Single recipe – serves 4 Double recipe -- serves 8 Ingredient 2 tablespoons 1 medium ½ teaspoon 2 cloves 3 2 1 4 ½ teaspoon 1 pound ¼ teaspoon 1 teaspoon 1 cup (8 ounces) ½ cup (4.8 ounces) ¼ cup (2 ounces) ¼ teaspoon 4 1 teaspoon 2 pounds ½ teaspoon 2 teaspoons 2 cups (16 ounces) 1 cup (9.6 ounces) ½ cup (4 ounces) ½ teaspoon 8 vegetable oil onion(s), ¼-inch dice salt garlic, finely diced, grated or pressed through a garlic press chili powder 85% lean ground beef ground black pepper brown sugar tomato purée ketchup water hot pepper sauce hamburger buns tablespoons medium teaspoon cloves Directions 1. Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and salt; stir until coated with oil. Reduce the heat to medium; cover, and cook, stirring occasionally, until the onion is soft -- about 10 minutes (if the onion begins to burn after 5 minutes, reduce the heat to low). 2. Prepare the garlic by either finely dicing with a knife, grating on a medium microplane zester, or passing it through a garlic press. Add the garlic and chili powder; cook, uncovered, stirring constantly, until fragrant -- about 30 seconds. Add the beef and cook, breaking up the meat with the straight front edge of a pancake spatula, a potato masher or a wooden spoon, until just pink -- about 3 minutes. 3. Add the black pepper, brown sugar, tomato purée, ketchup, water, and hot sauce. Simmer until the Sloppy Joe sauce is slightly thicker than ketchup, 8 to 10 minutes. Taste and adjust the seasonings as desired. Spoon the meat mixture onto hamburger buns and serve. Make Ahead If there is leftover Sloppy Joe filling or a double recipe is made, the meat mixture freezes well for up to one month. To return the meat mixture to its original consistency, a little water may need to be added when it is reheated. Based on a recipe from Cook’s Country, October/November 2005