Print

Smokey Sloppy Joes

Servings 4
Author Tempie

Ingredients

  • 1 large carrot (or 2 small), peeled and minced
  • 2 celery stalks , very finely chopped
  • 1 small red onion , finely chopped
  • 2 garlic cloves , minced
  • 1 tbsp . olive oil
  • 1/2 lb . lean ground sirloin
  • 1 tsp . ground cumin
  • 1/4 tsp salt
  • 1 (15 oz.) can fire-roasted crushed tomatoes
  • 1 tbsp . tomato paste
  • 1 tbsp . finely chopped chipotle peppers (from a can of chipotles in adobo sauce)
  • 2 tbsp . mesquite natural liquid smoke , such as the Colgin brand
  • 1/4 cup water
  • 1 tsp . brown sugar
  • 4 whole-wheat or whole-grain hamburger buns

Instructions

  • Heat the olive oil in a large skillet over medium high heat. Add the ground sirloin, breaking up with a spoon while it begins to brown. Add the vegetables and salt, cook stirring frequently for 7-9 minutes. Add the ground cumin and cook for about 3 more minutes.
  • Add the crushed tomatoes, tomato paste, chipotle peppers, liquid smoke, and water to the pan. Bring the mixture to a slow simmer and cook for 5 more minutes, stirring often, until the mixture has thickened and meat is fully cooked through.
  • Stir in the agave nectar, check seasonings, and adjust if necessary.
  • Toast the hamburger buns.
  • Top each bottom bun with one-fourth of the sloppy joe mixture and finish with the top bun.