I saw this recipe in an issue of Rachael Ray’s Magazine in the fall. It looked easy and something that I could quickly put together on a weeknight. It also looked tasty and accessible with ingredients anyone would have on hand – which is key for me!
Ingredients - notice, i had already chopped up the onion and pepper
Originally it called for Bison meat since bison meat is very low-fat and delicious. I just tried a bison burger for the first time in South Dakota in October when I was out on a road trip with my girlfriends, Keri and Jen! It tasted just like beef – but it is healthier! When I make this recipe though, I usually just use beef because it’s easier to find. Although I am trying it with bison meat for the first time tonight!
Simmer
I tweaked the recipe slightly and added some Dijon to it. We felt it needed some “umph” – not a spicy kick, but some umph! Once I added the Dijon the next time I made it, it was perfect. This is an EXCELLENT weeknight meal – I highly recommend it!
Off the bun
I eat it off the bun – Robbbbb eats it on the bun.
On the bun
Sloppy Joe (makes 6)
- 1 small onion
- 1 red bell pepper
- 2 tblsp EVOO
- 1 lb ground bison (I used beef the first time and it’s yummy….i also just used bison and it was great)
- 2 tsp chili powder
- 2 cups no-salt-added tomato puree
- 1.5 tblsp packed light brown sugar
- 1 tblsp cider vinegar
- 1 tblsp worcestshire sauce
- 1 tblsp dijon mustard
- 1 tsp coarse salt
- (hamburger buns)
Using a food processor, coarsely chop the onion and bell pepper.
In a large nonstick skillet, heat the EVOO over medium-high heat. Add the onion/pepper mixture and cook until softened – about 3 minutes.
Add the meat, breaking it up with a spoon and cook until it loses its redness.
Stir in the chili powder. Add the tomato puree, brown sugar, vinegar, worcestshire sauce, dijon, and salt. Simmer until the sauce thickens, about 5 – 10 minutes.
A Sliver Of Each 
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