Sloppy Joes

Most of the effort that goes into making Sloppy Joes comes from browning the meat and chopping the onions--which you have to do even if you just use  a packet of seasoning mix from the store. This recipe has much more complex flavors and is only a little more work assuming you have a reasonably well-stocked spice rack and pantry. Coarsely chopped bell peppers make a nice addition close to the end but they'll get soggy if you plan to reheat this for a second meal as I often do.

Sloppy Joes are traditionally served over hamburger buns but I prefer toasted onion rolls.

Ingredients:
2 TBS olive oil
1 medium onion, chopped
2 ribs celery, chopped
1 Jalapeno pepper, diced
6 cloves crushed garlic
2 lbs ground beef (90% lean) or bison
1 15 oz can tomato sauce (about 1 cup)
3 TBS tomato paste
1/2 cup ketchup
1/2 tsp Tabasco sauce
2 tsp Worcestershire sauce
1 TBS brown sugar
1 TBS chili powder
1 tsp dried mustard
1 tsp red wine vinegar
Salt and pepper to taste

Heat oil in large skillet over medium. When oil is hot add the onion, celery, and jalapeno pepper. Cook until starting to get soft. Add garlic and cook for about another 3 minutes. Do not allow to brown.

Increase heat to medium high and add ground beef. Cook until brown--about 10 minutes. If there's a large quantity of fat--which shouldn't be the case if you've used lean beef--pour off excess. Season with salt and pepper.

Reduce heat to medium-low. Add the tomato sauce, paste, ketchup, and seasonings. Bring to a simmer, reducing heat as necessary, and stir occasionally until liquid is reduces and the mixture is thick, about 15 to 20 minutes. If it gets too dry, add a little water.

Season with salt and pepper and serve on toasted buns.