Hot-and-Spicy Sloppy Joes
From the Kitchen of: Gramaw
Source: Better Homes & Gardens New Crockery Cooker Cook Book
Adjust the "Hot-and-Spicy" part by using regular tomato juice and cut down on the amount of peppers.
| 1 1/2 | lbs. | ground beef |
| 1 | lg. | onion, chopped (1 cup) |
| 1 | clove | garlic, minced |
| 1 | can | hot-style tomato juice or vegetable juice cocktail (6 oz.) |
| 1/2 | c. | catsup |
| 1/2 | c. | water |
| 2 | tbsp. | brown sugar |
| 2 | tbsp. | chopped canned jalapeño peppers (optional) |
| 1 | tbsp. | prepared mustard |
| 2 | tsp. | chili powder |
| 1 | tsp. | Worcestershire sauce |
| 8 | hamburger buns | |
| shredded Cheddar cheese |
In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat.
Meanwhile, in a 3 1/2- or 4-quart crockery cooker combine tomato juice; catsup; water; brown sugar; jalapeño peppers, if desired; mustard, chili powder; and Worcestershire sauce. Stir in meat mixture. Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 3 to 5 hours. Toast buns; spoon meat mixture over buns and sprinkle with cheese.
Serves 8
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