Sloppy Joseph

Ingredients

• 500 g 80/20 ground beef (1 lb)
• 1 g baking soda (¼ tsp)
• 100 g poblano peppers small diced (1 large or 2 small)
• 150 g yellow or white onion, small diced
• Olive oil
• 5 g salt (1 tsp)
• 5 g onion powder (1½ tsp)
• 5 g garlic powder (1 tsp)
• 2 g black pepper (1 tsp)
• 5 g paprika (1½ tsp)
• Pinch of Chili flakes
• 10 g flour (all purpose or gluten free blend)
• 50 g tomato paste
• 50 g ketchup
• 15 g yellow mustard
• 15 g brown sugar
• 50 g Worcestershire sauce
• 20 g red wine vinegar
• 10 g Better than Bouillon beef paste
• 350 ml stock (chicken or beef

Directions

1. Prep Beef: In a bowl, mix beef thoroughly with baking soda.
2. Cook Veggies: Heat a large nonstick pan over medium‑high. Add olive oil, onions, poblanos, and a pinch of salt; sauté 3-4 minutes until softened and lightly browned.
3. Brown Beef: Add beef mixture, breaking it up finely with a meat masher or wooden spoon. Cook until well broken down and starting to brown.
4. Season: Add salt, onion powder, garlic powder, pepper, paprika, and chili flakes. Stir and cook about 30 seconds.
5. Build Sauce: Stir in flour briefly, then add tomato products, mustard, brown sugar, Worcestershire sauce, vinegar, bouillon, and stock.
6. Simmer: Bring to a simmer, reduce heat to medium‑low, and cook 10–12 minutes, stirring and breaking up meat as the sauce reduces. Adjust seasoning as needed.
7. Serve: Spoon onto toasted brioche buns.