2 Tablespoons vegetable oil
2-1/2 pounds Ground Beef
1/2 whole Large Onion, Diced
1 whole Large Green Bell Pepper, Diced
5 cloves Garlic, Minced
1-1/2 cup Ketchup
1 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder (more To Taste)
1 teaspoon Dry Mustard
1/2 teaspoon Red Pepper Flakes (more To Taste)
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Paste
Tabasco Sauce (optional; To Taste)
Salt To Taste
Freshly Ground Black Pepper, To Taste
Grated Cheese (of your choice)
4 (4 to 5-inches long) russet potatoes (about 2 pounds)
2 quarts canola oil
1 tablespoons fine-grain sea salt
1 teaspoon freshly ground black pepper
Add oil to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for 5 minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste, tomato paste, Worcestershire, and Tabasco (if desired). Taste and adjust seasonings as needed.
Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a grated cheese of your choice. Serve hot with fries.
Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
Raise heat of oil to 350 degrees F.
Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
Julie O'Connor : Feb 03, 2014 – I made this tonight Angela! It was really easy and tasted great! I even have leftovers to take to my folks tomorrow. Thanks for sharing!
Julie O'Connor : Feb 01, 2014 – I'm sure this is WAY better than Manwich! haha! I think I'm going to try this out on my teenage boys this week! You got 1 Yums from me Angela! Keep the recipes comin!
Ray Getz : Jan 30, 2014 – Looks like Angela made great enhancements to a favorite of mine. Can't wait to have this fixed (for me). Not that I couldn't...but, I'm not taking any chances. This looks too good for me to go and mess up LOL.
Jordan Wexler : Jan 28, 2014 – Oh Yea, old fashioned Sloppy Joes - I remember them as a kid. The ingredients looks like they will be great, I am going to try making it! Thanks for including Angela...