Every year we drive about 2 hours away for our summer District Convention. The kids love it as we stay in a hotel and after the convention each night they get to swim in the pool. It's like a mini vacation each summer. Many people enjoy visiting the restaurants in the area. Well, for a family of 5, that gets expensive.
I try to bring something for dinner for 2 of the 3 nights. I don't mind eating out once during the long weekend.
My sister in law posted this sloppy joe recipe on her blog, Celebration Generation. I know that she and my brother frequent different kinds of conventions as well during the year. She called these sloppy joes, Convention Sloppy Joes.
These are perfect to make ahead at home and then bring them along. Super quick to heat up on the stove or a crock pot once you're in the hotel.
I eat mine over a yam or a sweet potato. The rest of the family ate theirs on buns. Delicious and way cheaper and healthier than eating out.
I halved the batch but you can get a huge stock pot and double it to make a ton for a large group.
Sloppy Joes Recipe
Adapted from Celebration Generation
1/2 lb mushrooms, chopped (we didn't use)
1 poblano pepper, seeded and chopped
2 jalapenos, chopped (seeded if you choose)
2 green bell peppers, seeded and chopped
1 red bell pepper, seeded and chopped
1 small red onion, peeled and chopped
1 yellow onion, peeled and chopped
3 stalks celery, chopped
3 carrots, peeled and grated
1 1/2 tsp salt
2 lbs ground beef
1 lb ground chorizo-type sausage
1 lb ground pork
4 cups tomato / spaghetti sauce of choice
6 cloves garlic, peeled and minced
2 tbsp. vinegar
1 tsp black pepper
2 tsp. steak spice
In a large pot combine all of the vegetables and 1 1/2 tsp of salt. Cook over high heat, stirring often, until vegetables are soft and most of the water has come out of them – it will look soupy.
Once you set the vegetables to cook, combine all three meats in another large pan. Cook, stirring frequently and breaking up chunks until browned and cooked through.
Strain meats off of any fat and drippings, and add to vegetables. Stir well to combine.
Add tomato/spaghetti sauce, garlic, vinegar, pepper and steak spice to the pot, stir well to fully combine.
If you're serving this immediately, simmer until cooked down and there is a nice thick sauce.
If you are making this ahead of time, don't cook down and leave it kinda runny and soupy. Cool a bit and put in freezer safe containers.
Taste mixture, adjust seasonings as desired. Feel free to add more vinegar if you want more of an acidic bite to it.
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