Here’s a larger, crowd-pleasing version of my southwest winning Sloppy Joe recipe, made with five pounds of ground chuck. This recipe will serve 4-6 sandwiches per pound. I’ve tweaked the recipe to include a few ingredients I had on hand for a social get-together at work this week. Enjoy!
5 pounds lean ground chuck
5 10.75 oz. cans tomato soup
4 full cans hot water (use one of the soup cans for this purpose)
2 large Spanish onions, peeled and diced
4 ribs celery, with greens, diced
2 dashes Worchestershire sauce, (about 1 tbs.)
1/2 heaping cup of chili sauce
2 tsp. salt, to taste
4 tsp. garlic powder (not salt!)
4 tsp. whole cumin seed, toasted, then ground by hand in a mortar
2 tbs. packed brown sugar
2 tsp. ground dry mustard
1 tsp. ground Mexican oregano
2 tsp. dry basil
6 tbs. ground pure chili powder comprised of:
-1 tbs. medium-hot Chimayo chili
-2 tbs. Ancho chili
-3 tbs. smoked paprika
1 tsp. ground black pepper
1 large sweet red bell pepper, cored, seeded and diced
Dice the onion, bell pepper and celery and set aside. Using two large heavy skillets (preferably cast-iron) brown the ground beef in batches until no longer pink, over medium-high heat. Drain of fat and place back in the pans with the onion and celery. Reduce heat to medium and saute for 5-7 minutes, until the onions and celery are softened. Remove and place in a six-quart Nesco covered roaster with the tomato soup and water. Stir to incorporate and keep covered over medium heat.
Add the Worchester sauce, chili sauce and dry spices. Mix well. Bring to a rolling boil and let simmer for two to three hours until reduced and thickened. Stir occasionally. Add the red bell pepper during the last hour. Reduce heat and cover until ready to serve.
Serve on buns with pickle chips and sliced Colby cheese.
Serves 20-25 individual sandwiches with plenty of second helpings.