(American Midwest seasoned ground beef sandwiches)
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The sloppy joe has a foggy history, but it seems to have originated during the Depression as a way to stretch ground beef during hard times. Several sources place its creation in a small cafe in Sioux City, Iowa, where it was called a "loosemeat" sandwich. No one knows if there was an original Joe, but they sure are sloppy!
- Oil -- 2 tablespoons
- Onion, minced -- 1
- Garlic, minced -- 2-3 cloves
- Chili powder -- 1 tablespoon
- Ground beef -- 1 1/2 pounds
- Ketchup -- 1 1/2 cups
- Water -- 1/2 cup
- Mustard -- 1 tablespoon
- Vinegar -- 1-2 tablespoons
- Sugar -- 1 tablespoon
- Salt and pepper -- to taste
- Hamburger buns -- 6
- Heat the oil in a skillet over medium-high flame. Add the onion and sauté until onion is cooked through and translucent. Add garlic and chili powder and sauté 1 or 2 more minutes.
- Add ground beef and sauté, breaking it up as you stir, until the meat is cooked through. Drain off excess fat.
- Stir in the remaining ingredients, reduce heat to low, and simmer for 10 to 15 minutes. Serve on hamburger buns.
Sloppy Joe Variations
- Maid-Rite Sandwich (Iowa, USA): Eliminate the ketchup, water, vinegar and sugar and substitute one (12-ounce) bottle of beer or 3/4 cup chicken broth. Simmer until most liquid has evaporated, 15 to 20 minutes. Place in buns and top with mustard, pickles and chopped onions.
- Saute a minced green pepper with the onion if you like.
- Add 1 or 2 teaspoons of Worcestershire sauce for extra seasoning.
- Ground chicken or turkey can take the place of the beef for a lower fat version.