© 2014 Chris Terrell
The sloppy Joe was born in 1930—the height of the Great Depression—in a diner in Sioux City, Iowa. It was named after the cook, a guy named “Joe.” Other than that, his true identity is long-forgotten.
2 tbsp. canola oil
1 small yellow onion, finely chopped
1/2 green bell pepper, cored, seeded, and finely chopped
16 oz. ground beef
2 cups canned tomato sauce
4 tsp. Worcestershire
2 tsp. chili powder
Kosher salt and freshly ground black pepper, to taste
Tabasco, to taste
4-6 hamburger buns, toasted
1. Heat oil in 12″ skillet over medium-high heat. Add onion and pepper and cook, stirring, until soft, about 6 minutes.
2. Add beef and cook until browned, stirring so that the meat breaks up into small pieces, about 8 minutes.
3. Add tomato sauce, Worcestershire, chili powder, salt, pepper, and Tabasco; cook, stirring occasionally, until reduced and thick, about 10 minutes.
4. Divide between buns and serve.
And like the hamburger, the sloppy Joe can easily shed its work-a-day clothes, throw on some Armani and, voila!, go gourmet. Just think of the possibilities. A tandoori sloppy Joe, a foie gras sloppy Joe (hell, Daniel Boulud has a foie gras burger!), a southwestern-style sloppy Joe with chipotle peppers and ancho chili powder. I think the sloppy Joe’s renewed day in the sun may be quickly approaching. All it needs is a bearded hipster to put it on the menu in a restaurant in Brooklyn. Instant rock star status!