The name says it all. Neatness doesn't count here, but ketchup certainly does. In fact, sloppy Joes are pretty much a defining moment for ketchup-how many other recipes can you think of that call for 2 cups of it? After all, they're the polar opposite of the refined, sophisticated dishes for which Chanterelle Restaurant is so well known. With a whisper of chili powder, some garlic powder, a few hot red pepper flakes, and a dash of red wine vinegar to unite the flavors, this mildly seasoned version makes both children and adults happy. You'll probably cringe about the inclusion of garlic powder or granulated garlic, but it's a must in this recipe. Of course, for a more sophisticated flavor you might add several dashes of Tabasco sauce. Note this is a recipe that I inherited from the Zaar account and now that I've made it I can safely say that I wouldn't change a solitary thing... it's totally yummy with a thick, rich tomato-y sauce ... in our house it was liked by all. ZWT REGION: United States of America.
- Heat the oil in a large skillet over medium heat. Add the onion and sauté, stirring frequently, until softened and translucent, about 3 minutes.
- Add the ground beef to the skillet, breaking it up well with a spoon, and cook until the meat has lost its raw color, about 10 minutes, stirring frequently to break up any clumps.
- Pour off and discard any juices and fat that have accumulated in the skillet.
- Add 2 cups ketchup, the chili powder, garlic powder, pepper flakes, and salt and stir well to mix. Cook, uncovered, until the meat is cooked through and the flavors are blended, about 20 minutes, stirring frequently.
- The mixture should be loose, with enough sauce to bind the meat. If it gets too dry, add more ketchup or a bit of water and cover the skillet during the last 5 minutes of cooking.
- Stir in a splash of vinegar, then remove the skillet from the heat.
- Taste and adjust the seasoning, then spoon onto hamburger buns and serve.