Gluten-free Sloppy Joe's without Ketchup
These are the best gluten-free Sloppy Joe Sandwiches! They are made from scratch without ketchup, cans of sauce mix, or seasoning packets. This quick and easy recipe is perfect for weeknight dinners, parties, or potlucks because it can also be made ahead.
Ingredients
- 2 Tablespoons olive oil
- 1 small red onion
- 1 red bell pepper , diced
- 1 jalapeno pepper , diced
- 3 cloves garlic , minced
- 1.5 pounds 80/20 ground beef , or .75 lbs ground beef & .75 lbs ground pork, or ground turkey or chicken
- 2 Tablespoons red wine
- 3 ounces tomato paste
- 15 ounces tomato sauce
- 2 Tablespoons red wine vinegar
- 2 Tablespoons Worcestershire sauce
- 1 ½ Tablespoons brown sugar , or coconut sugar
- ½ Tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon dry mustard
- ¼ teaspoon ground cayenne pepper
- Water as needed to thin sauce
- Gluten-free hamburger buns
Instructions
- In a large, heavy-bottomed pot over medium heat, heat the olive oil. Then sauté the onion, bell pepper, jalapeño, and garlic until vegetables are soft, about 5 minutes. Remove the vegetables from the pan and set aside.
- Brown the ground beef in the same pot, breaking up the meat as it browns. Drain excess fat. Add the vegetables back to the pot.
- Add the red wine and scrape up any brown bits from the bottom of the pot. Then stir in the tomato paste.
- Add the tomato sauce, red wine vinegar, Worcestershire sauce, brown sugar, and spices. Stir to combine. Add a splash of water if needed to thin the sauce.
- Cover. Reduce the heat to low and simmer for at least 20-30 minutes, stirring occasionally. Add in a splash of water as needed to thin the sauce. If the sauce is too thin, leave the lid off and simmer until the desired thickness.
- Taste to adjust salt, pepper, and seasonings as needed. Serve on toasted, gluten-free hamburger buns.
Notes
Other Cooking Methods:
- Instant Pot: The Instant Pot is not recommended for this recipe. The sauce is too thick and may scorch to the bottom of the pot.
- Slow Cooker: Brown the meat and sauté the vegetables in a separate pan if needed. Finish cooking the mixture in the slow cooker on low for 4-8 hours or high for 2-3 hours.
- Keep Warm: Use the keep warm function on either device for a party or while you're away.
- Leftovers will keep well in the refrigerator for several days.
- Freeze in an airtight container for up to 4 months. Thaw overnight before reheating.
- You can reheat from frozen using the Instant Pot, provided it's frozen in a shape that will fit in the pot. Put the frozen block in the Instant Pot and set to 'steam' for 5-10 minutes.
Nutrition
Serving: 1gCalories: 102kcalCarbohydrates: 4gProtein: 5gFat: 7gSaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 164mgPotassium: 231mgFiber: 1gSugar: 3gVitamin A: 389IUVitamin C: 10mgCalcium: 16mgIron: 1mg