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Scratch Sloppy Joe (No Ketchup)

Built from the ground up with tomato paste and apple cider vinegar, this version is richer, meatier, and far less cloying than anything made with ketchup.
Course Main Course
Cuisine American
Keyword From Scratch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings

Ingredients

The Base

  • 1 lb ground beef 80/20
  • 1/2 medium bell pepper finely diced (about 1/2 cup)
  • 1 small yellow onion finely diced

The Sauce

  • 6 oz tomato paste 1 can
  • 1/2 cup water or beef broth broth adds extra depth
  • 1/2 tsp mushroom powder optional
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey or maple syrup
  • 1 tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For Serving

  • 4 brioche or sourdough buns toasted

Instructions

  • In a large skillet over medium-high heat, brown the ground beef. Once nearly cooked through, drain most of the fat, leaving about a tablespoon in the pan.
  • Add the diced onion and bell pepper. Saute for 5 minutes until soft and the onions are translucent.
  • Push the meat and veg to the edges of the skillet. Add the tomato paste to the center and let it toast for 1 to 2 minutes until it turns a deep brick red. This step removes the raw, tinny tomato flavor.
  • Stir in the water (or broth), apple cider vinegar, honey, Worcestershire sauce, mustard, and all spices. Reduce heat to low and simmer for 10 minutes. The sauce should thicken and cling to the meat rather than run off.
  • Serve on toasted brioche or sourdough buns.

Notes

For heat without processed hot sauce, add a pinch of cayenne pepper or red pepper flakes during the simmer stage.
Pepper tip: 1/2 cup diced is the sweet spot. Dice it small (about 1/8 inch) so it melts into the sauce rather than adding big chunks. Green pepper gives you the classic sharp bite; red or orange pepper is milder and sweeter, blending better with the tomato paste and honey.
For a perfect fine crumble instead of chunky beef: add 1/4 cup of water to the raw ground beef before turning on the heat, mash it into a paste, then cook over medium-high while stirring constantly. The water prevents the proteins from bonding into large clumps. A meat chopper makes this even easier. Work it in a pressing and twisting motion before the heat builds, then keep it moving across the whole pan as the temperature rises. You want to be done breaking up the meat before it fully browns, not chasing chunks at the end.