Sloppy Joe's with spicy chorizo.
Okay, so over here
I have a pound and a half of ground sirloin,
85% to 90%, go super lean,
'cause then I add half a pound of chorizo.
Now this is beef chorizo,
and I'm using ground beef, right?
So we have already spiced beef chorizo cooking over here,
and we have crumbled, super lean sirloin cooking over here.
If you want to make this meat free,
this is the beef chorizo that I used, a raw product.
You don't want hard, you don't want it to be like a sausage,
like a Spanish you know,
slice it up for snacks with manchego cheese.
You want fresh chorizo from the meat department, right?
You can also make this completely vegetarian,
by using a plant based beef substitute,
like my husband loves "Impossible", that's what we use.
But you know, there's a million varieties of it,
and you can use soyrizo, which is a soy based chorizo,
and get the same thing going on.
So we brown up the meat first,
and then I push it off to the side,
and all I put in the ground beef
is a little salt and pepper,
spray or drizzle the pan with a little olive oil
or vegetable oil, it doesn't really matter.
Once the meat gets brown and crumbled,
I add the chorizo and let that brown and crumble,
and then I combine the two,
and add in a large onion, a sweet pepper,
and one or two chilies, depending on how hot you want it.
So sweet peppers, chili peppers, and a big old onion.
As we add things, you season up the next layer of flavor.
The salt will draw the liquids out of the,
in this case fruits and vegetables,
the peppers and the onion.
And we're going to grate in some garlic.
Oh, it smells so good,
once you get the onions and garlic going.
Now we're gonna make the Joe sauce.
So one cup of tomato sauce,
and then we're gonna do about two tablespoons each,
apple cider vinegar, one, two,
about two tablespoons of Worcestershire sauce
two fat splashes of Worcestershire, my favorite ingredient.
I could drink it straight outta the bottle.
Two tablespoons of "Red Hot" or hot sauce of your choice,
and two tablespoons of light brown sugar,
mix that all together.
And then we're gonna thin it out a little,
so it can keep the meat
and the peppers and onions working for a while,
just about a half a cup or so of beef broth,
or beef stock.
Okay, so we add in our Joe sauce.
Why do I mix it together in a bowl?
'Cause I want all the ingredients to land in an even space
around all the meat and chorizo.
I don't want a big blob over here of sugar,
a big blob over there of this or that.
It's thickening up beautifully,
look at that.
You wanna keep it a little bit saucy,
and you just put this right in the middle of the counter,
and give people a setup to make their own Joes.
Just put it in the middle of the table,
and let people have at it, you know.
Well make your own first in the kitchen,
so you're sure to get one.
Then put it out and let people have at it.
(audience laughing and clapping)
Now these are my bread and butter pickles.
The recipe you can download from the website.
You don't have to do this, you know.
Of course you can just buy bread and butter pickles
in the store.
But bread and butter pickles is what I like on a sloppy Joe.
Mound it up and I always serve sloppy Joe's
with like a glass or a container,
or a little basket, bunch of forks next to it.
'Cause the whole point is that it slops out.
You're gonna need a fork to scoop up the extra, right?
And I like a little chopped raw white onion
on the top of mine.
And that is how I roll with my Joe.
(audience cheering and clapping)
Yum!
(audience cheering and clapping)