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The key components of a classic Sloppy Joe typically include ground beef, onions, green bell peppers, a tomato-based sauce often featuring ketchup, brown sugar, and Worcestershire sauce, all.

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Instructions. Heat up a large fry pan over medium heat until hot. Add the oil and let it heat up. Add the onion and pepper and cook for a few minutes until they begin to soften. Add the garlic and cook another 30 seconds. Remove the sauteed vegetables to a bowl and reserve.

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Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add.

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Add garlic powder, mustard powder, cayenne pepper, and ½ tsp salt. Cook on medium heat. As it cooks, break up the beef and stir the ingredients together. When the beef is cooked through, add apple cider vinegar, lemon juice, sucanat, tomato paste, tomato sauce, diced tomatoes, and 1 tsp of salt to the pot.

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Strain off all but 1 tablespoon of the fat. Return the cooked ground beef and vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes.

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Let the meat rest and combine the tomato sauce, dijon mustard, brown sugar, and spices in a bowl. Mix well. Put the sauce in with the meat and return to medium-high heat until it comes to a boil. Once it's boiling, reduce the heat to low and let simmer for 10 minutes. Serve the sloppy joe mix on a hamburger bun.

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How to Reheat Best Sloppy Joe Recipe. -To reheat in the microwave: Transfer small portions of the meat to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals. Toast the buns. -To reheat on the stove: Rewarm the meat gently in a large skillet, stirring often.

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Add ground beef, onion, garlic and all-purpose seasoning to a cast iron skillet and stir to combine. Cook the beef mixture over medium heat until no pink remains and the meat is cooked through. Stir and break up the meat as it cooks to get small crumbles. Drain off fat from meat.

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Transfer the browned beef to a plate; set aside. Cook the aromatics and spices. Return the pan to medium-high heat. Add the onion, pepper, and garlic, and cook until softened, 6 to 8 minutes. Reduce the heat slightly; add the chili powder, paprika, and salt; and cook until fragrant, about 1 minute.

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Heat vegetable oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Add onion and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.

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Lower the heat to medium and add the onions and peppers, sautéing until softened, about 2-3 minutes. Add the garlic and sauté briefly, about 1 minute, to release its aroma. Stir in the remaining ingredients, minus the vinegar, and bring to a boil. Lower the heat to a simmer, cover and cook for 30 to 45 minutes.

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Heat oil, toss the onions and peppers into the skillet until onions are translucent, around 7 minutes, stirring occasionally. Add the spices and toast until fragrant, around 30 seconds. Incorporate the garlic until fragrant, another 30 seconds. Add the grated tomatoes and apple cider vinegar. Stir to combine.

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Instructions. Make the sauce in a 2-cup glass measuring cup (or a medium bowl). Stir together the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and freshly ground black pepper until well combined; set aside. Set a large pot over medium-low heat.

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Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain. Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.

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Seed and finely dice the green pepper. In a bowl, combine the Worcestershire sauce, mustard, brown sugar, and tomato sauce. Place a large skillet or dutch oven over medium/high heat. Add olive oil and ground beef. Saute the beef for about 5 minutes until cooked through and no longer pink, breaking it up with a spatula.