Growing up on the little ice cube that is the north western tip of the state of Pennsylvania,we called " Sloppy Joes" the more warming comfort food name,"Chiliburgers".
Every Friday in my grade school,the unmistakable aroma of Chiliburgers wafted out of the cafeteria kitchen,down the halls and into the classrooms inducing an audible rumble from our little stomachs in anticipation of lunchtime.It was the one day of the week where most every kid bought the hot lunch in the cafeteria,not a brown bag in sight. This recipe can be made in large batches,frozen and reheated in a slow cooker and is always a crowd pleaser at any pot-luck regardless of the season.Weather you call it a Joe or a Chiliburger,my homemade version of this classic sandwich will make you want to grab a melamine cafeteria tray and cut ahead in line !
ingredients:
2 medium sweet onions,finely chopped, rinsed
2 tablespoons olive oil
2 teaspoon table salt
4 cloves garlic,minced
2 teaspoons chili powder
1/4 teaspoon Colemans dry mustard
1/4 teaspoon crushed red pepper flakes
2 1/2 pounds 85% lean ground beef
1 tablespoon packed brown sugar
2 cups tomato puree
1 cup Heinz chili sauce
1/4 cup ketchup
1/4 cup water
1/4 teaspoon tabasco (or more to taste)
8 large deli style hamburger buns,toasted or 16 thick slices Texas Toast,grilled
red onion slices and fresh water cress to garnish if desired
method:
Finely chop onions and rince briefly in a mesh colander to temper bitterness.Shake dry.
Heat oil in a large dutch oven over medium high heat until shimmering.
Add onion and salt and stir until well coated in oil.
Reduce heat to medium ,cover and cook,stirring occasionally until onion is soft but not browned.
Add garlic,chili powder,dry mustard and crushed red pepper flakes and cook stirring constantly,uncovered for about 30 seconds until fragrant.
Add ground beef and cook,breaking up meat with a wooden spoon until there is only a light amount of browning,yet meat is still mostly pink.
Increase heat to medium high and add brown sugar,tomato puree,chili sauce,ketchup,water and tabasco and bring to a simmer.
Cook 10-12 minutes,stirring to keep mixture from sticking to bottom of pot until slightly thicker than ketchup.
Spoon onto lightly toasted buns or thick slices of grilled texas toast ,topped with red onion slices and fresh watercress if desired.
