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Chorizo and Pepper Sloppy Joes

Chorizo and Pepper Sloppy Joes

Chef Chris Santos is making some delicious meaty sandwiches with a kick.
Ingredients for Sloppy Joes
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 8 ounces Portuguese chourico or spanish chorizo links, cut into ½ inch dice
  • 1 large yellow onion, sliced into thin half-moons
  • 1 medium red bell pepper, seeded and cut into ½ inch strips
  • 1 medium yellow bell pepper, seeded and cut into ½ inch strips
  • 1 medium poblano pepper, seeded and cut into ½ inch strips
  • 1 pound ground round beef
  • 2 ½ cups marinara sauce **
  • 1 teaspoon dried basil
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 12 potato slider rolls, split
Ingredients for Marinara
  • ¼ cup EVOO
  • 1 small white onion
  • 2 garlic cloves, minced
  • ⅓ cup finely chopped Fresh flat-leaf parsley
  • ⅓ cup finely chopped Fresh basil
  • 1 (28-ounce) can plus 1 (14-ounce) can whole peeled tomatoes in juice preferable San Marzano, coarsely chopped, juices reserved
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • Kosher salt

Directions for Sloppy Joes

1. Heat 2 tablespoons of the oil in a dutch oven over medium heat. Add the chourico and cook, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to paper towels, leaving the oil in the pot. Add the onion, garlic and peppers to the pot and cook, stirring occasionally, until softened, about 4 minutes.

2. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally and breaking up the meat with the side of the spoon, until browned, about 8 minutes. Drain off the excess oil.

3. Add the chourico and the beef to the Dutch oven, along with the marinara sauce, chicken stock and bail, and stir well. Bring to a simmer and reduce the heat to low. Simmer, uncovered, until the sauce has thickened and the vegetables are tender, about 45 minutes. During the last few minutes, stir in the parsley. Season to taste with salt and pepper.

4. Divide the meat mixture among the rolls and serve immediately with plenty of napkins.

Directions for Marinara

To make the marinara: Heat the oil in a dutch oven over medium heat. Add the basil and parsley and cook, stirring often, until the oil turns green, about 1 minute. Stir in the onion and cook, stirring occasionally, until it i translucent, about 4 minutes. Stir in the garlic and cook until it gives off its aroma, about 1 minute. Add both cans of tomatoes and their juices and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered and stirring occasionally, until reduced by about one-quarter, about 1 hour. Stir in the balsamic vinegar and sugar, and season to taste with salt. (The sauce can be cooled, covered, and refrigerated for up to 2 days. Reheat to simmering in the Dutch oven.)

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