Manwich® canned Sloppy Joe mix blows. Right up there with Spam and Hamburger Helper on my list of culinary disaster-starters. My hamburger doesn’t need a helper. Try this made-from-scratch New Mex-inspired recipe and you’ll never go back to canned products. Really great flavor; not spicy unless you want it to be.
1 lb. lean ground beef
1 medium Spanish onion – diced
2 cloves fresh garlic – mashed
1 8oz. can tomato soup
1/4 cup chili sauce
2 tbs. mild Chimayo chili powder (or mild spanish paprika)
1 tsp. dried Mexican oregano leaf
1 tsp. dried basil
1/2 tsp. dried ground mustard
2 tsp. whole cumin seed, toasted and then hand-ground in a mortar
1 cup water
1 rib diced celery with greens
1/2 sweet red bell pepper, diced
1/2 tsp. ground cayenne pepper (optional)
1/2 tsp. salt, to taste
Fresh-ground black pepper, to taste
1/2 tsp. packed brown sugar
Brown the ground beef in a large, heavy skillet on medium high. Discard fat drippings.
Reduce heat to medium and add the diced onion and garlic, stirring constantly for about five minutes. Add the rest of the ingredients. Mix well, reduce heat and simmer covered for at least 1 hour, stirring occasionally.
At the last 10 minutes, remove the cover and thicken to desired consistency. More water may be added, if necessary.
Serve on buns with pickle slices, sliced Colby cheese, jalapenos.