Sloppy Joe Cheese Fries
Classic slow-cooker Sloppy Joes from "Not Your Mother's Slow Cooker Cookbook", by Bet Hensperger and Julie Kaufmann. A double batch makes enough for leftovers.
Servings: 8
Ingredients
- 2 pounds lean ground beef
- 2 medium onions finely chopped
- 1 large red bell pepper seeded and finely chopped
- 2 large ribs of celery finely chopped
- 2 cloves garlic minced
- 2 6 ounce cans tomato paste
- 4 Tablespoons cider vinegar or more to taste
- 4 Tablespoons firmly packed brown sugar or more to taste
- 2 teaspoons paprika
- 1 teaspoon dry mustard
- 1 1/2 teaspoon kosher salt
- 1 teaspoon chili powder or more to taste
- 1/2 black pepper or more to taste
- 2 teaspoons Worcestershire sauce
- Dash of hot sauce such as Tabasco
- Dash of cayenne pepper
Instructions
- In a large, non-stick skillet over a medium-high heat, cook the beef with the onion, bell pepper, celery and garlic, stirring to break up the meat. When the meat is cooked through, transfer the meat and vegetables to the slow cooker.
- Add the remaining ingredients, tomato paste through cayenne pepper. Stir to combine well.
- Cover and cook on LOW for 6 to 7 hours.
- Adjust taste, adding more vinegar, sugar or spices as desired.
- Serve the meat mixture in buns, or on top of hot French fries. Top with grated cheese and chopped raw onions if desired.