Recipe: Sloppy Joes (using chili sauce and beer, 1980's)

SLOPPY JOES

2 tbsp. vegetable oil, divided use
2 medium red onions, chopped
1 large red or yellow bell pepper, chopped
4 large cloves garlic, minced
1 tsp. coarse salt
1/2 tsp. freshly ground pepper
1/2 tsp. fresh thyme leaves (or pinch dried)
1 1/2 lb. ground beef round or other lean ground beef
1 cup chili sauce
1 cup beer
3 tbsp. Worcestershire sauce
1/4 tsp. hot red pepper sauce
4 large seeded rolls (or 5-6 inch lengths French bread)
3 tbsp. thinly sliced scallion greens
Potato chips and pickles (optional, for serving)

Heat 1 tablespoon oil in large skillet, preferably nonstick over medium heat. Add onions, bell pepper, garlic, salt, pepper and thyme. Cook, stirring occasionally, until onion is softened but not browned, about 10 minutes. Using slotted spoon, transfer onion mixture to plate.

Add remaining 1 tablespoon oil to skillet and increase heat slightly. Add meat and cook, breaking up meat with wooden spoon, just until browned, 3 to 4 minutes.

Add onion mixture. chili sauce, beer, Worcestershire sauce, and pepper sauce and stir to combine. Heat to simmering. Reduce heat and simmer, partially covered, until flavors blend and sauce thickens slightly, about 15 minutes.

Heat broiler. Toast rolls, cut sides up, under broiler. Place on serving plates.

Taste sauce and adjust seasonings. Sprinkle with scallions and spoon over rolls. Serve hot with potato chips and pickles.

Makes 4 servings
Source: Good Food magazine, June 1987