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Sloppy Josés

From

October/November 2005

Sloppy Josés

We wanted to develop a recipe for Sloppy Josés with a more balanced, less sweet flavor. Cooking the ground beef until just pink—not browned—before adding the sauce ensures the meat stays tender. Combining tomato puree and ketchup yields a sufficiently sweet, rich tomato base. Flavoring the beef and black bean filling with garlic, chili powder, cayenne pepper, cumin, chipotle chiles, and hot pepper sauce gives the Sloppy Josés heat to balance their sweetness while imparting a Tex-Mex flavor.

Serves 4

Be careful not to cook the meat beyond pink in step 1; if you let it brown at this point it will end up dry and crumbly. The meat will finish cooking once the liquid ingredients are added. Serve, piled high on a bun, with your favorite pickles.

Ingredients

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