Flaming hot Sloppy Joes
1 (14 1/2-ounce) can whole tomatoes in juice, drained
1 large onion, chopped
4 garlic cloves, finely chopped
1 tablespoons unsalted butter
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 cup diced red bell pepper
1 chopped chipolte pepper in adobo sauce (seeded and stem removed)
1 1/2 lb ground beef chuck
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup dry red wine or beef stock
2 tablespoons Worcestershire sauce
1 1/2 tablespoons packed brown sugar
4 kaiser rolls (any type of sturdy sandwhich roll)
Purée tomatoes in a blender or chop by hand if you like larger tomato pieces.
Cook onion and garlic in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until onion begins to brown, 4 to 5 minutes.
Add carrot, bell pepper, chipolte pepper, celery, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.
Add beef and brown, stirring to break up lumps, 5 to 6 minutes.
Add chili powder, cumin, 1/2 teaspoon salt, and 3/4 teaspoon pepper and cook, stirring, 2 minutes.
Add puréed tomatoes, wine/stock, Worcestershire sauce, and brown sugar and boil, stirring occasionally, until sauce has thickened, about 6 minutes. Season with salt if your taste require it.
Serve on kaiser or cibatta rolls
Pairs Well With
This recipe was adapted from Gourmet Magazine. These are SO much better than that stuff you can get out of a can. It takes a little more prep but is so worth it. These are not for the weak of heart...they are spicy!