Root Beer Sloppy Joes


Yeah, you read that right. Sloppy Joes, with Root Beer!

Isn't my kitchen color scheme simply AMAZING? I know you're jealous...
The other day I was perusing a "Parenting" magazine while the little miss was taking a nap, and I came across this recipe, and it stopped me in my tracks. Root Beer?! Now I must admit that I have never made sloppy joes before. Never. It has always seemed like a school cafeteria food to me, and why would I ever want to make that (remember, no kids yet!)? But root beer is my favorite pop. I drank this as my "special treat" while pregnant, and am still quite fond of it. So using it in sloppy joes definitely had me intrigued. I had to try it!


I am glad to say that this was actually really good! Not even remotely close to cafeteria food! The complex flavor made by the root beer, green chilies, and all the wonderful seasonings was really great! We scarfed this meal down, and practically licked our plates clean! I double dog dare you to try it! (Sorry, slipped back to elementary school there...)


Root Beer Sloppy Joes - serves 4 perfectly
1 Tbsp olive oil
3 garlic cloves, minced
1 lb ground sirloin
1 1/2 tsp chili powder
3/4 tsp salt
1/4 tsp pepper
1 cup root beer
2/3 cup tomato sauce
Canned diced green chilies, to taste (1 to 3 Tbsp), optional
1 1/2 Tbsp Worcestershire sauce
1/2 cup minced scallions
4 potato rolls or hamburger buns

Heat the oil in a large nonstick skillet over medium heat. Add the garlic and sauté 1 minute, just until fragrant.
Add the beef and sauté, breaking up gently, until no longer pink, about 5 minutes. 
Stir in the chili powder, salt, and pepper. 
Add the root beer, tomato sauce, green chilies (if using), and Worcestershire sauce.
Bring to a lively simmer and cook about 15 minutes, stirring often, until thickened. 
Stir in the scallions. 
Pile onto rolls or buns. 

0 comments:

Post a Comment

Your Comments Make Me Smile! :)

Related Posts Plugin for WordPress, Blogger...
 
Top food blogs

Daring Kitchen

Daring Kitchen

Twelve Loaves

Design By: Jessica Sims