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1
For the Sloppy Joes:
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Place 1 tablespoon of olive oil in a large Dutch oven over medium-high heat for 30 seconds.
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Toss in the ground beef and slightly brown, 10-12 minutes.
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4
Drain the beef in the colander and reserve approximately 1 tablespoon of the oil from the beef in the Dutch oven.
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Discard the rest of the grease.
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Place the pepper into the pot and saute, 4-5 minutes.
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Add the garlic and cook an additional 30 seconds.
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Return the beef and toss.
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Add the ketchup, Worcestershire sauce, barbecue sauce and tomato paste and mix to combine.
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Add 1-1 1/2 cups of water and mix.
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Toss in a pinch of crushed red pepper flakes, cover and simmer for 30 minutes.
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Remove from heat and set aside.
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13
Lightly apply remaining oil and salt to the cut side of the hamburger buns and toast over medium heat on a cast iron pan or under a broiler till lightly browned.
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14
For the pickled onions:
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Put the onions in a glass jar or dish and set aside.
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Place the spices in a medium pot over medium heat and allow them to bloom for 2-3 minutes, stirring as to avoid burning.
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Add red wine vinegar, garlic, 1 cup water, sugar and salt, then bring to a boil.
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Boil for 30 seconds then remove from heat and pour over the sliced onions in their container.
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Allow it to cool to touch then refrigerate till used.
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Will last in the refrigerator in a sealed container for a month, though best used with in a week.
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Assembly requires a generous amount of the Sloppy Joe mix placed on a bun topped with the pickled onion (and/or pickled jalapenos).
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Serve with either coleslaw or potato salad.
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Indulge!
