Go Back
Print

RETRO SLOPPY JOES WITH HONEY MUSTARD COLE SLAW

The perfect sandwich: chilli on a bun!! Add a bunch of toppings, and it becomes a party!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion , finely diced
  • 4 cloves of garlic , minced
  • 1 1/2 lbs of ground beef , or spicy italian sausages, casings removed
  • 1 red pepper , finely diced
  • 1 large celery stalk , finely diced
  • 1 tsp fresh thyme , chopped
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp hot pepper flakes
  • kosher salt and cracked pepper
  • 3/4 cup chilli sauce
  • 1/2 cup beer (or beef stock, plus more if necessary)
  • 4 tbsp Worcestershire sauce
  • 1 19 oz (540 ml) can of red kidney beans, drained and rinsed
  • 6-8 sesame seed buns , onion buns, or even 12 slider buns (pick the kind of buns that make you happy!)
  • Hot sauce (optional)

TOPPINGS

  • shredded cheddar cheese (or cheese of choice, even crumbled queso fresco would be great!)
  • sour cream
  • sliced avocados

COLE SLAW WITH A HONEY MUSTARD VINAIGRETTE

  • 3 tbsp fresh lemon juice
  • 2 tbsp white wine vinegar
  • 1 tbsp and 2 tsp honey
  • 1 tbsp and 2 tsp whole grain mustard (or to taste)
  • kosher salt and cracked pepper
  • 8-10 tbsp (1/2 cup) extra virgin olive oil
  • 1 small head of green or red cabbage , outer leaves removed, and finely shredded or chopped
  • 1/2 red onion , thinly sliced
  • 1-2 carrots , finely shredded or shaved
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh chives

Instructions

  1. Heat olive oil in a large skillet or pot, over medium heat.
  2. Add the onions and cook for 2 minutes. Add the garlic and continue stirring, till onion is slightly softened. Raise heat to medium high.
  3. Add the meat and crumble it with a wooden spoon. Cook, stirring till browned, about 5-8 minutes.
  4. Add the pepper, celery and spices. Season with salt and pepper. Cook for 5 minutes, stirring regularly.
  5. Add the chilli sauce, beer, Worcestershire sauce and beans and stir, till bubbling. Reduce to a simmer and cook, partially covered, till slightly thickened, about 15-20 minutes. If it gets too thick for your taste, you can supplement with additional beef stock. But don't let it get too thin, you do want it to 'stay' somewhat on your bun! A little spillage is good though!
  6. Re-season as desired, with additional salt, pepper or hot sauce. (I often serve hot sauce on the side, so that each person can kick it up as they see fit.)
  7. Slice buns in half and place on a baking sheet, cut side up. Put into the oven set to broil, and lightly toast. Watch them to avoid burning.

COLE SLAW

  1. Whisk all of the ingredients except for the olive oil in a bowl or jar with a lid.
  2. Slowly add the olive oil, whisking constantly. Alternatively, add all to the jar with a lid, close lid and shake! Taste and re-season as desired.
  3. Combine the cabbage, onion and carrot in a large bowl. Dress with enough of the dressing to moisten the cabbage.
  4. Taste for salt and pepper.
  5. Cover with plastic wrap and refrigerate until needed
  6. When ready to serve, stir up and add some of the parsley and chives.
  7. Garnish with remaining parsley and chives,

Recipe Notes

I state that this will feed 6. Yeah, it will probably feed 8, depending on the appetites. But if there are any leftovers, either of the sloppy joe filling or the cole slaw, they both keep in the fridge overnight very well, making a great midnight snack. You can eat the filling like chilli the next day.