Slow Cooker Sloppy Joes

Ingredients

• 1.36 kg (3 pounds)lean minced beef
• 1 largeyellow onion, finely chopped
• 225 g (1½ cups)celery, finely chopped
• 6 large clovesgarlic, minced
• 411 g (1 can, 14.5 ounces)fire-roasted diced tomatoes
• 240 ml (1 cup)chilli sauce
• 120 ml (½ cup)ketchup
• 67 g (⅓ cup)packed brown sugar
• 30 ml (2 tablespoons)prepared mustard
• 15 ml (1 tablespoon)Worcestershire sauce
• 7.5 ml (½ tablespoon)dry mustard
• 15 ml (1 tablespoon)medium chilli powder
• 15 ml (1 tablespoon)cumin
• 5 ml (1 teaspoon)garlic powder
• 1.25 ml (¼ teaspoon)paprika
• 1.25 ml (¼ teaspoon), or more to tastefreshly ground black pepper
• to tastesalt

Instructions

1. 1

   Brown beef

   Heat a frying pan over medium-high heat and brown the minced beef with the onion, breaking up the meat with a spatula until cooked through. Drain off the fat, then transfer the mixture to a slow cooker. Alternatively, brown the beef and onion in a multi-cooker and drain off the fat there.

2. 2

   Slow cook

   Add all the remaining ingredients to the slow cooker and stir thoroughly. Cover and cook on low for 4 to 6 hours; the longer cooking time develops a deeper flavour.

What are Sloppy Joes?

Sloppy Joes are an American sandwich filling made from minced meat simmered in a savoury, slightly sweet tomato-based sauce. The name suits the loose, saucy mixture, which is usually served in a soft bun.

This slow cooker version uses fire-roasted tomatoes, chilli sauce and a mix of seasonings for a bold, tangy result. Browning the beef and onion first gives the dish a head start before the long, gentle cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 233 calories, 25g protein, 9g carbs, 11g fat.

The beef supplies most of the protein and a substantial share of the fat, while the brown sugar, ketchup and chilli sauce contribute much of the carbohydrates. Serve a portion in a soft bun with a generous side salad or vegetables to balance the plate.

Why brown the beef first?

Browning the beef with the onion starts the cooking and lets you break the meat into small pieces before it goes into the slow cooker. Drain the fat before transferring the mixture so the finished sauce is not unnecessarily greasy.

A multi-cooker can do this directly in its cooking pot, as the recipe notes. If using a frying pan, transfer the browned mixture once the meat is cooked through.

Building the sauce

Tomatoes: Fire-roasted diced tomatoes bring a lightly smoky, savoury base, while chilli sauce and ketchup give the mixture its tangy-sweet character.

Seasoning: Prepared and dry mustard, chilli powder, cumin, garlic powder and paprika layer in warmth and savouriness. Brown sugar rounds out the sharper tomato and mustard flavours.

The slow cooker timing

Low heat for 4 to 6 hours gives the flavours time to meld without needing close attention. Choose the longer end of the range when you want the deeper flavour mentioned in the method.

Stir everything together well before covering so the seasonings and sauce are distributed through the meat and vegetables.

Getting the right texture

The celery and onion soften into the sauce as it cooks, while the minced beef should remain in small, spoonable pieces. Breaking up the meat as it browns helps avoid large clumps in the finished filling.

The recipe is intended to be saucy enough to serve in buns, so avoid draining the tomatoes or reducing the sauce separately. Taste near the end and adjust the salt and pepper to your preference.

Serving a crowd

Serve the mixture in soft buns, with toppings such as pickled onions for a sharp contrast to the sweet, rich sauce. Keep toppings separate so everyone can assemble their own.

For a more balanced plate, add a crisp salad or a serving of vegetables alongside the sandwich. The batch makes 16 servings, which also makes it useful for a casual gathering.

Recipe notes & tips

• Chop the onion and celery finely so they soften evenly in the sauce.
• Break the beef into small pieces as it browns for an easy-to-spoon filling.
• Drain the fat after browning before adding the meat to the slow cooker.
• Stir the sauce ingredients thoroughly so the spices are evenly dispersed.
• Use the full 6 hours on low when you want the deeper flavour noted in the recipe.

Variations

• Beef and turkey: Replace 454 g (1 pound) of the beef with turkey, as suggested in the recipe.
• More heat: Increase the chilli powder slightly to give the sauce a spicier edge.
• Extra topping: Add pickled onions at serving time for a sharp contrast.
• Bun-free serving: Spoon the filling over a baked potato or serve it alongside vegetables.
• Milder flavour: Use less black pepper and chilli powder for a gentler sauce.

Common mistakes to avoid

• Skipping the browning: Brown the beef and onion first, as directed, before slow cooking.
• Leaving excess fat: Drain the browned meat so the sauce does not become greasy.
• Large meat clumps: Break the beef up with a spatula while it browns.
• Uneven seasoning: Stir all the remaining ingredients in thoroughly before covering.
• Rushing the cook: Allow 4 to 6 hours on low for the sauce to develop its flavour.

How to store

Refrigerate leftover filling in a covered container and use within 3 to 4 days. Reheat until piping hot, either in a saucepan over a gentle heat or in the microwave, stirring as needed.

Frequently asked questions