1 tablespoons chipotle puree depending on how spicy you want it
2 tablespoons cider vinegar
2 tablespoons brown sugar dark
1 tablespoon dijon mustard
2 tablespoons dijon mustard
0.5 cup flat-leaf parsley fresh plus more for garnish chopped
2 cloves garlic finely chopped
3 cloves garlic coarsely chopped
4 cloves garlic finely chopped
2 pounds ground beef
1 tablespoon honey
1 tablespoons honey
0.3 catsup
2 cups catsup
1 tablespoon blackstrap molasses
2 tablespoons blackstrap molasses
1 medium onion spanish coarsely chopped
1 cup dice onion red
1 tablespoon paprika
0.5 cup dice roasted poblano chile
0.5 cup dice roasted bell pepper red
0.5 cup dice roasted bell pepper yellow
1 pinch salt and pepper black freshly ground plus more for seasoning
8 servings salt and pepper black freshly ground
0.5 inch sourdough bread
6 tablespoons butter unsalted
0.3 cup water
0.5 cup water
1 tablespoon worcestershire sauce
1 teaspoon worcestershire sauce
Equipment
food processor
bowl
frying pan
baking sheet
sauce pan
oven
blender
wooden spoon
broiler
spatula
slotted spoon
Directions
Watch how to make this recipe.
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.
Add the onions and cook until soft, 3 to 4 minutes.
Add the garlic and cook for 1 minute.
Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes.
Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste.
Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
Combine the butter and garlic in a small saucepan and cook over low heat until the butter is melted. Season with salt and pepper, to taste.
Remove from the heat and let sit 5 minutes.
Preheat the broiler.
Put the bread on a baking sheet and broil until both sides until lightly golden brown, about 1 minute per side.
Remove from the oven and brush them with the garlic butter.
Transfer to a serving platter and set aside until ready to serve.
Heat the oil over high heat in a large high-sided saute pan until the oil begins to smoke.
Add the beef, breaking it up into small pieces using a metal spatula or wooden spoon, season with salt and pepper, to taste, and cook until golden brown.
Remove with a slotted spoon to a plate.
Drain off all but 1 tablespoon of the fat from the pan.
Add the onion and celery and cook until soft, about 3 minutes.
Add the poblano, bell peppers and garlic and cook for 1 minute.
Add the ancho powder and cook for 30 seconds.
Add the BBQ sauce, 1/4 cup of water and the ketchup, bring to a boil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce the heat to medium-low, stir in the mustard, Worcestershire, honey, brown sugar and molasses. Cover and simmer for 15 minutes.
Remove the cover, return the meat to the pan and continue cooking until slightly thickened, about 10 minutes longer.
Add the vinegar, season with salt and pepper, to taste, and stir in the 1/2 cup of parsley or cilantro.
Top slices of the garlic bread with some of the sloppy joe mixture, sprinkle with cilantro or parsley.
Remove liquid from the heat and allow to cool for at least 5 minutes.
Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
