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Sloppy Joes

This recipe comes from the Oct/Nov 2005 edition of Cook's Country magazine.  It is very easy to prepare and delightful to eat.

2 TBL vegetable oil
1 medium onion, chopped fine
1/2 tsp salt
2 garlic cloves, minced
1/2 tsp chili powder
1 pound 85 percent lean ground beef
black pepper
1 tsp brown sugar
1 cup tomato sauce (original recipe called for puree)
1/2 cup KC Masterpiece BBQ Sauce or ketchup
1/4 cup water
1/4 tsp hot pepper sauce
4 hamburger buns

Be careful not to cook the meat beyond pink in step 1.  If you let it brown at this point it will end up dry and crumbly.  The meat will finish cooking once the liquid ingredients are added.  Serve piled high on a bun, with your favorite pickles.

1.  Heat oil in a large skillet over medium-high heat until shimmering.  Add onion and salt and stir until coated with oil.  Reduce heat to medium, cover, and cook, stirring occasionally, until onion is soft, about 10 minutes (if onion begins to burn after 5 minutes, reduce heat to low).  Add garlic and chili powder and cook, uncovered, stirring cnstantly, until fragrant, about 30 seconds.  Add beef and cook, breaking up meat with wooden spoon, until just pink, about 3 minutes.

2.  Add 1/4 teaspoon pepper, brown sugar, tomato sauce, ketchup or KC Masterpiece BBQ sauce, water, and hot sauce.  Simmer until Sloppy Joe sauce is slightly thicker than ketchup, 8 to 10 minutes.  Adjust seasonings.  Spoon meat mixture onto hamburger buns and serve.

If you find yourself with leftover Sloppy Joe or just feel like making a double batch, the meat mixture freezes well for up to one month.  To return the mixture to its original consistency, you may need to add a little water when it is reheated.

Ground turkey can be substituted for the ground beef.

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