Sloppy Joes

I found a Crossfit gym!  I’m so excited…I went to my trial WOD on Friday (“Nate”) and ripped my hands to shreds on the pullup bar.  On Saturday I couldn’t even lift my arms to do my hair.  And I was still out of breath from the burpee marathon cash-out.

It. Was. Awesome.

I’m still working out my schedule at work, but thankfully everything in C-Springs is significantly closer to me than it was in Texas, so it’ll be easier to get to the gym regularly.  Oh!  I also found a yoga studio!!  So yeah, same deal with that.  I have free trial classes all week over there, so I’m trying to figure out when I can work that in, too.  I miss Dharma in Austin more than anything, but this place seems to have a great community of folks and a really nice space, too, so I’m optimistic 🙂

OK, Sloppy Joes.  I mean, who the hell didn’t love these as a kid.  You know what I’m talking about–the one and only acceptable recipe for Sloppy Joes in my house was a pile of ground beef smothered in Hunt’s sauce from the can.  On potato rolls.  Holy hell, they were good.  Having a stay-at-home Dad, we ate those a lot.

Flash forward, I don’t think there’s anything about that meal that wouldn’t send my toilet begging for mercy.  Except the beef, I guess.  TMI?  Sorry, but it’s true.

Anyway, I’ve been thinking about these for a while–whatever, I’m getting nostalgic lately, OK?–but I’ve had the hardest time trying to mimic the flavor and texture.  It’s way to easy, unfortunately, to just end up with something that just looks and tastes like marinara sauce with meat in it.  Surprisingly enough, my breakthrough came when I ran out of coconut aminos (a staple ingredient in previous versions) and had to play with dry seasoning instead.  I’d also like to credit Wikipedia for teaching me what seasoning combos can mimic Worcestershire sauce.  (At some point I’m going to do a post on my creative process…and about 80% of it involves Wikipedia…)

Oh, and one more thing.  Clearly we will not be eating our Sloppy Joes on potato rolls or anything that resembles a grain-based product.  I had mine over cauliflower rice, which worked out really well because it soaks up the sauce nicely, but feel free to go nuts and experiment.  Hash browns would be lovely, too, or you can just eat it on it’s own like a chili or something.


1 lb Ground Beef

2 T Olive Oil

1 Onion, chopped

1 Bell Pepper, chopped

1 (28oz) can Diced Tomatoes

1 T Rice Vinegar

Juice of 1/2 Lemon

1 t Sea Salt

1 t Black Pepper

1 t Dry Mustard

1/4 t Cumin

2 t Fresh Grated Ginger (or 1/8 t powdered)

1 t Garlic Powder

3 T Tomato Paste

1 Jalapeno, diced (optional)


Brown the beef in the oil and transfer to a medium saucepan over medium heat.  Add the onion to the beef drippings and saute until translucent, then add to the beef.

Puree the tomatoes in a food processor, then add to the beef and onion.  Add the vinegar, lemon juice, seasonings, and the jalapeno (if you’re using it).  Bring to a simmer, then add the tomato paste.  Turn the heat down to low and allow to cook for 2-3 hours.  If you can leave it for longer, even better–the flavor will be even more rich!


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