Ingredients:

  • 1 tbsp (15 ml) Neutral Cooking Oil (e.g., vegetable or rapeseed oil)
  • 1.5 lbs (680 g) Lean Ground Beef (85/15 recommended)
  • 1 medium Yellow Onion, finely diced
  • 1/2 medium Red Bell Pepper, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp (5 ml) Kosher Salt, divided
  • 1/2 tsp (2.5 ml) Freshly Ground Black Pepper
  • 2 tbsp (30 g) Tomato Paste
  • 1 tbsp (15 ml) Dijon Mustard
  • 1 tsp (5 ml) Smoked Paprika
  • 1/2 tsp (2.5 ml) Dry Mustard Powder
  • 1 (14.5 oz) can (411 g) Crushed Tomatoes
  • 1/2 cup (120 ml) Beef Stock (low sodium)
  • 1/4 cup (60 ml) Worcestershire Sauce
  • 2 tbsp (30 ml) Apple Cider Vinegar
  • 2 tbsp (30 g) Light Brown Sugar (packed)
  • 6 Brioche Buns or Plain White Burger Buns
  • 2 tbsp (30 g) Unsalted Butter, melted (for toasting)
  • Pickles or Pickled Jalapeños, sliced (optional garnish)

Instructions:

  1. Prep the Mise en Place: Finely dice the onion and bell pepper. Mince the garlic. Combine all sauce ingredients (except the stock and crushed tomatoes) in a small bowl.
  2. Brown the Meat: Heat the oil in a Dutch oven over medium-high heat. Add the ground beef and break it up vigorously. Season with half of the salt and all of the black pepper. Cook until deeply browned (approximately 8–10 minutes). Drain off all but 1 tablespoon of rendered fat if using higher fat content beef.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and bell pepper to the pot. Sauté for 5–7 minutes until softened and translucent, scraping up any browned bits (fond) from the bottom of the pan.
  4. Activate the Flavour Base: Push the meat and vegetables to one side and add the tomato paste and smoked paprika to the cleared space. Cook the paste for 2 minutes, stirring constantly, until it darkens slightly and smells fragrant. Stir the paste into the meat mixture.
  5. Deglaze and Add Liquids: Add the minced garlic and cook for 1 minute until fragrant. Pour in the beef stock and scrape the bottom of the pan thoroughly to lift any remaining fond.
  6. Simmer and Reduce: Add the crushed tomatoes, Worcestershire sauce, cider vinegar, brown sugar, Dijon mustard, and dry mustard powder. Stir well to combine. Bring the mixture to a low boil, then immediately reduce the heat to a gentle simmer.
  7. Adjust Consistency: Allow the mixture to simmer, uncovered, for 25–30 minutes, stirring occasionally. The goal is for the sauce to thicken significantly and coat the meat, becoming sloppy but not watery.
  8. Final Seasoning: Taste the filling. Adjust the salt (add remaining 1/2 tsp if needed), pepper, or vinegar/sugar if desired. Remove from heat and allow to rest for 5-10 minutes while preparing the buns.
  9. Toast the Buns: Preheat the oven broiler (or a wide, dry skillet). Brush the cut sides of the buns with melted butter. Place them cut-side up on a baking sheet. Broil for 1–2 minutes until the buns are lightly golden and toasted.
  10. Assemble and Serve: Spoon a generous measure of the hot sloppy joe mixture onto the bottom half of the toasted bun. Top with pickles or jalapeños (if desired) and cap with the top bun. Serve immediately.