Sheridan and Allen.

Sloppy Joes were almost ruined for me by school lunches. Sloppy Joe days were never good days. The acrid smell filled the hallways. The bright orange grease soaked into everything it touched, whether it was a mealy bun or whatever sweater I had worn that day. I felt like it was an excuse to use up whatever hamburger was left over from the (american) chop suey two days before. I remember seeing Manwich commercials, and thinking that those looked so much better than what the school offered, but whenever I asked my Mom about them in the store she dismissed them. I think she was suspicious of meat in a can, but she  always let us get vienna sausages so there goes that theory.

The first time I made real, honest to goodness Sloppy Joes I fell a little bit in love. I also felt like I had been robbed of something wonderful as a child. But there’s time to make up for it. Here’s my version.

• 1 lb ground beef
• 1 green pepper – diced
• 1 small onion – diced
• 3 cloves garlic – minced
• 1/2 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1 tablespoon dijon mustard
• 1/4 teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• salt & pepper to taste

Brown the ground beef in a large skillet over medium-high heat. Drain off the fat.

Add in the green pepper and the onion and stir to combine. Let it cook for a minute or so, and then add 1/2 cup of water. Mix in the garlic, ketchup, brown sugar, chili powder, mustard, red pepper flakes, and Worcestershire sauce along with salt and pepper to taste. Reduce the heat to medium low and cover. Let simmer for 20 minutes. Taste and season as necessary.

To serve, split fresh rolls and heap spoonfuls on at least one side. For additional decadence, put a slice of provolone cheese on the roll before you cover it with the Sloppy Joe mix. You can try to eat it with your hands, but it will be, wait for it… sloppy.