Chris Gesualdi’s Sloppy Joes
Updated March 18, 2025
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1cup finely diced onion
- 1teaspoon minced garlic
- 2pounds lean ground beef
- 1cup tomato paste
- 2¾cups tomato puree
- ½teaspoon chili powder
- ½teaspoon Tabasco sauce
- 1teaspoon pureed canned chipotle in adobo
- 1bay leaf
- 12kaiser rolls or hamburger buns
- 12slices cheddar cheese (optional)
Nutritional analysis per serving (12 servings)
494 calories; 29 grams fat; 12 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 26 grams protein; 648 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet over medium heat, warm oil, and saute onions until translucent, 5 to 6 minutes. Add garlic, and saute for 30 seconds. Add ground beef, and saute until well browned, 15 to 20 minutes.
- Step 2
Add tomato paste, tomato puree, chili powder, Tabasco, chipotle and bay leaf. Stir until blended. Raise heat to bring to a boil, then reduce heat to low. Simmer mixture, stirring occasionally, until thick enough to spread on a sandwich, about 45 minutes.
- Step 3
To serve, heat a broiler. Slice the rolls open and place them under the broiler until lightly toasted, turning as necessary. Ladle about ½ cup onto the bottom of each roll, and top with cheddar cheese to taste. Return bottom halves to the broiler until cheese just melts. Top with the remaining halves, and serve immediately.
Private Notes
Comments
Can someone confirm the amount of tomato paste? 1 cup seems like an awful lot!
I'm not as ambitious or genius as Bonnie - I just put the remaining canned chipotle in adobo as is in a small container and freeze. Pull it out a half hour or so before I need it for another recipe and scoop out what I need. Refreeze the rest. Food safety purists probably cringe and shudder at that. But I've been doing it for years and we're all still alive.
I would also add a tablespoon or do of Worcestershire sauce to the mix to jazz up the flavor a bit.
As written this recipe looks like a lot like an Italian-American meat sauce, so I tweaked it. I used a 28oz can of tomato puree and a small can of tomato paste for convenience, which was a little more puree and less paste than the recipe called for. I doubled the garlic, tabasco, and chili powder to give them enough flavor to stand up to the tomato paste. After tasting I wanted a little sweetness but not too much, so I added a tablespoon of ketchup at a time, and four was right.
Pretty bland. Needs salt and probably a greater amount of the spices. Not a bad starting point if you modify it.
Use a quarter cup tom paste, not a whole cup !!!