Chipotle Sloppy Joes

Ingredients

• 0.5 cup bell pepper green
• 7 ounce chipotles in adobo canned
• 0.5 teaspoon ground cumin 
• 1 pound ground sirloin 
• 7.5 ounce hawaiian rolls toasted
• 1 teaspoon kosher salt 
• 2 tablespoons tomato paste 
• 8 ounce tomato sauce canned
• 2.5 cups onion sweet

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently.
3. Remove from heat; set aside.
4. Remove 1 teaspoon adobo sauce from can; set aside.
5. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
6. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
7. Add beef to pan; cook 4 minutes or until browned, stirring to crumble.
8. Add bell pepper to pan; saut 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
9. Plate with pickle chips and a simple slaw.
10. Combine 1/3 cup canola-based mayonnaise, 1 1/2 teaspoons sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk.
11. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.