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Throwdown Sloppy Joes

Serves: 8

BBQ Sauce (or you can use 1 jar Mesa Grill BBQ Sauce)

2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 tablespoons ancho chile powder
1 tablespoon paprika 
2 cups ketchup
½ cup water
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1-2 tablespoons chipotle puree (depending on how spicy you want it)
¼ teaspoon chile de arbol or cayenne
2 tablespoons dark brown sugar
1 tablespoon honey
2 tablespoons molasses
Salt and freshly ground black pepper

1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer for an additional 10 minutes until thickened, stirring occasionally. 
2. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container. 

Garlic Toast
6 tablespoons unsalted butter
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
8 slices sourdough bread, cut ½-inch slices

1. Combine the butter and garlic in a small saucepan and cook over low heat until the butter is melted, season with salt and pepper. Remove from the heat and let sit 5 minutes.
2. Preheat broiler. Put the bread on a baking sheet and broil until both sides until lightly golden brown, about 1 minute per side. Remove from the oven and brush with the garlic butter. 


Neat Joes
1 tablespoon canola oil
2 lbs ground chuck (80/20)
1 cup red onion, small dice
½ cup celery, small dice
½ cup small dice roasted poblano chile, 
½ cup small dice roasted red bell pepper
½ cup small dice roasted yellow bell pepper
4 cloves garlic, finely chopped
1 tablespoon ancho chile powder
1 ¼ cups BBQ Sauce, recipe above
¼ cup water
¼ ketchup
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoons honey
1 tablespoon brown sugar
1 tablespoon molasses
2 tablespoons apple cider vinegar
½ cup chopped fresh flat leaf parsley or cilantro, plus more for garnish

1. Heat the oil over high heat in a large high-sided sauté pan until the oil begins to smoke. Add the beef, breaking it up into small pieces using a metal spatula or wooden spoon, season with salt and pepper and cook until golden brown. Remove with a slotted spoon to a plate. Drain off all but 1 tablespoon of the fat.
2. Add the onion and celery and cook until soft, about 3 minutes. Add the poblano, bell peppers and garlic and cook for 1 minute. Add the ancho powder and cook for 30 seconds. Add the BBQ sauce, ½ cup of water and the ketchup, bring to a boil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce the heat to medium-low, stir in the mustard, Worcestershire, honey, brown sugar and molasses, cover and cook for 15 minutes. Remove the cover and continue cooking until slightly thickened, about 10 minutes longer. Add the vinegar, season with salt and pepper and stir in the cilantro. 
3. Top slices of the garlic bread with some of the sloppy joe mixture, sprinkle with cilantro or parsley.


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