I love sloppy joes.
For two reasons. Reason one: I grew up eating sloppy joes at my grandparents so every time I eat them it reminds of them and home. Reason two: I love ground beef, ketchup, and bread and butter pickles.
Sloppy Joes are one of my family’s favorite meals. Every time we travel back to Iowa to visit my parents, my mom has a gigantic batch waiting for us in the crock pot. This warms my heart.
It’s a one pot meal that is easy to make, can be frozen, thawed, and re-heated later, and can be made ahead of time. I actually prefer making them the night before and re-heating the next day – they taste better.
I’m also one of those that adores ketchup on everything. You know who else loves ketchup? My niece, Susannah. No wonder we have this special connection? She dips her hot dog or grilled cheese into ketchup and then enjoys just the ketchup. I’m not saying I condone this, but I totally understand it. We get each other.
And bread and butter pickles? I eat those straight out of the jar.
Not a fan of the pickles? Eat these bad boys as is. I won’t judge.
I used King’s Hawaiian Buns and I don’t think I will ever go back to regular buns. They’re soft, chewy, slightly sweet and compliment the salty, sweet, and tangy meat so well.
I made ’em extra sloppy for ya! 😉
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 2 pounds ground beef
- 1 white onion, diced
- 1 green pepper, diced
- 2 teaspoons minced garlic (2 garlic cloves)
- 2 cups ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon brown sugar
- 5 dashes tobasco sauce
- ¼ teaspoon black pepper
- 1 cup water
- 1 tablespoon olive oil for skillet
- Bread and butter pickles
- Add olive oil to a large skillet or dutch oven and place over medium heat. Add ground beef and cook until brown, about 10 minutes. Drain fat.
- Add onion, green pepper, and garlic. Cook for an additional 4 minutes.
- Next add ketchup, mustard, brown sugar, tobasco sauce, and black pepper and stir.
- Turn heat down to low. Add water and simmer, stirring occasionally, for 20 minutes or until thickened.
- Serve on a toasted bun with bread and butter pickles.