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Spicy Chorizo Sloppy Joes

Spicy Chorizo Sloppy Joes


For the Sauce:

  • One 8-ounce can tomato sauce

  • ½ cup beef stock or bone broth

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons cayenne pepper sauce (Rach likes Frank’s RedHot)

  • 2 tablespoons cider vinegar

  • 2 tablespoons light brown sugar

For the Joes:

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 1 red field pepper, seeded and chopped

  • 1 large jalapeno pepper, seeded and chopped

  • 1 rib celery with leafy top, finely chopped

  • Salt and pepper

  • 4 cloves garlic, chopped or grated

  • 1½ pounds 85% ground sirloin or plant-based beef substitute

  • ½ pound fresh beef or pork chorizo or soy-based chorizo substitute

To Serve:

  • Soft burger rolls

  • Finely chopped white onion

  • Sliced bread and butter pickles


Serves: 6

For the sauce, whisk the ingredients and set aside. 

For the Joes, heat oil in a cast-iron skillet or Dutch oven over medium-high heat. Add onions, peppers and celery, season with salt and pepper and soften a few minutes. Add garlic and stir a minute. Add beef and chorizo and brown and crumble, then stir in the sauce, reduce heat to low and simmer a few minutes for the flavors to combine.

Serve the sloppy Joes with a pile of rolls and the toppings.