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Sloppy Joes with Carrot-Jalapeño Slaw Recipe

This recipe crafts a classic Sloppy Joe, featuring savory ground beef simmered in a rich, tangy sauce with a hint of spice. It's perfectly complemented by a vibrant, crunchy carrot-jalapeño slaw, offering a fresh, zesty counterpoint to the hearty sandwich. Served on toasted hamburger buns, it's a satisfying and flavorful meal for any occasion.
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Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 2936.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • For the Sloppy Joes:
  • 1 teaspoon canola oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 4-ounce can chopped green chiles
  • 1 pound lean ground beef
  • Salt and freshly ground pepper
  • 1 cup canned puréed tomatoes
  • 3/4 cup barbecue sauce
  • 1/2 cup ketchup
  • 1 tablespoon mustard
  • 1 to 2 tablespoons brown sugar
  • 1/2 teaspoon cayenne powder
  • 6 to 8 toasted hamburger buns to serve
  • For the slaw:
  • 3 carrots
  • 2 to 3 jalapeños
  • 1/4 small red onion
  • Salt
  • 1/4 cup to 1/2 cup sour cream

Equipment

  • 1 Large Skillet or Dutch Oven For browning beef and simmering the sloppy joe mixture.
  • 1 Chef's Knife For precise chopping of onions, garlic, and jalapeños.
  • 1 Cutting Board Essential for safe and efficient vegetable preparation.
  • 1 Box Grater For finely shredding carrots for the slaw.
  • 1 Mixing Spoons/Spatula For stirring and combining ingredients.

Method
 

  1. Prepare the slaw vegetables: Using a box grater, finely shred the carrots. Finely chop the jalapeños (adjusting for heat by removing seeds/membranes as desired) and the red onion. Combine in a bowl, season with salt, and let sit while preparing the sloppy joes.
  2. Heat canola oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened, about 5-7 minutes.
  3. Add the minced garlic and chopped green chiles to the skillet, cooking for another 1-2 minutes until fragrant.
  4. Increase heat to medium-high. Add the ground beef, breaking it up with a spoon. Season with salt and pepper. Cook until thoroughly browned, then drain any excess fat.
  5. Stir in the puréed tomatoes, barbecue sauce, ketchup, mustard, brown sugar (1-2 tablespoons, to taste), and cayenne powder. Bring to a simmer.
  6. Reduce heat to low, cover, and simmer for at least 20-30 minutes, stirring occasionally, to allow flavors to meld. For a thicker consistency, simmer uncovered for the last 10 minutes.
  7. While the sloppy joe mixture simmers, finish the slaw: Stir in 1/4 to 1/2 cup sour cream into the shredded carrot mixture, mixing until evenly coated. Taste and adjust seasoning if needed.
  8. Toast the hamburger buns until golden brown and lightly crispy.
  9. Spoon a generous amount of the hot sloppy joe mixture onto the bottom half of each toasted bun.
  10. Top with a spoonful of the carrot-jalapeño slaw and cover with the top bun. Serve immediately.

Notes

Achieve a deeply flavored sloppy joe by ensuring the ground beef is well-browned and any excess fat is thoroughly drained before adding liquids. This prevents a greasy final product and concentrates umami. For the slaw, finely shredding or julienning the carrots and red onion ensures a pleasant texture contrast. Control the heat level of the jalapeños by adjusting the amount used and whether you include the seeds and membranes; for milder heat, remove them. Allow the sloppy joe mixture to simmer gently for at least 20-30 minutes to allow flavors to meld and deepen. Toasting the hamburger buns adds crucial texture, preventing them from becoming soggy. Consider using a touch of apple cider vinegar in the slaw for an extra bright tang that cuts through the richness of the sloppy joe.