Tag Archives: green pepper

A Sloppy Joe.

I’m not going to go into alot of background on this dish.  I think it’s self-explanatory:

a) We need cheap meals

b) We need healthy meals

c) We need food of which I can cook a bunch, and then husband, who has an insanely high caloric need, can reheat at will

Meat the Sloppy Joe meat.

We eat it lots of ways, in a house with a mouse, in a box with a fox…. no just kidding.  We eat it on bread, without bread, on potatoes, on french fries.  It’s wonderful.


So! Let’s make it, shall we?


  • I like a heavy-bottomed dutch oven. You could do a large capacity/deep skillet.
  • Spoon
  • Knife
  • Cutting board


  • 1lb grass-fed ground beef
  • 1 onion
  • 1 green bell pepper
  • 1/2 fresh tomato
  • 1tbl garlic
  • 1tbl paprika
  • 1tbl chili powder
  • 3tbl sucanat, maple syrup, honey or whatever sweetener of choice
  • 1 7oz jar of tomato paste + 1 jar of water (*or, you can do 2c of unflavored tomato sauce/puree)
  • Salt and Pepper


Start browning that beef.  And there’s a reason we’re doing it first!


(ooops! When I was photographing I accidentally did the veggies first. You should do the meat first so you have the leftover fat to saute!)

While beef is browning, chop up your veggies.  I recommend cutting them up as fine as possible.  If you have a food processor, this would be an excellent job for it.

Once ground beef is cooked mostly through (a little pink is okay because you’re going to cook it again) – with a slootted spoon, scoop out your beef.  LEAVE THE GREASE.  Please don’t touch that nutritious grass-fed goodness that gives flavor and healthy fats.

Throw in the chopped onion and green pepper. Cook until onions start to become translucent and peppers are soft and start losing their color.


Now add the ground beef, tomatoes, spiced and stir it up.

Next add your tomato paste/sauce (whichever you’re going with. I usually just use whichever I already have).

Now.  You let this simmer on a very low boil for 30 minutes.  You can do it for less if you’re in a hurry, and it will still taste good.  But it tastes GREAT if you let it stew for awhile.  The tomatoes will pretty much dissolve.  Just a few remnant tomato skins, but otherwise totally stewed together.


Now that it’s all done cooking… slop that joe on something good.  Or just put it in a bowl and eat it.  Yes, we’re not beyond that in this house.  It’s really so good… it doesn’t need anything else but a spoon.


Featured here over a sweet potato. :)


Getting Toasty on a Cold Day: Chili

Chili is good for winter.  It’s alot like soup – that hot mix in your belly warms you up!  If you like medium heat, I have a “toasty” addition for this that will take this fairly mild chili to medium heat.  (And it still tastes great without the medium-heat addition!).  I like to top mine off with cheese. (Sour cream works well, too!)



1 pound of grass-fed beef
1 tbl oil (I used coconut)
1 chopped onion
1 chopped green pepper
2 cloves of garlic, minced
1/2 c red wine (beer also works well … but I have a hard time finding appropriately sourced. Make sure the wine is DRY not sweet!)
1 28oz can of tomatoes (whole peeled or diced)
1 can of water – 28 oz
2 1/2 cups of cooked (properly prepared!) beans
2 tsp salt
1 1/2 tsp chili powder
1 chopped chipotle pepper *optional*
1 tsp of adobo sauce *optional*


Heavy pot or dutch oven
Slotted spoon
Wooden spoon


Melt the oil in your pot or pan, then saute your ground beef, breaking it apart as you cook it.  This will take about 10 minutes, depending on the weight of the pot, temperature of the beef, etc.  Cook it all the way through.

Once the beef is cooked, remove the beef from the pan with a slotted spoon.  You want the grease/fat to stay in the pan for the next step.

Reheat your oil/grease (if it cooled at all), then add your onion and green onion.  Saute for about five minutes.

Once the color is fading from your veggies, add the garlic.  It is important to add the garlic later as it burns easy.

Cook for another 2-3 minutes until the garlic becomes fragrant, and you notice the garlic might start to brown any minute.

Immediately dump your wine (or beer) in the pot and start scraping up all the brown bits from the bottom of the pain.  I find that the wooden spoon works best. (This process is called deglazing the pan.)

This is what it looks like when the steam/fizz starts to die off after dumping the red wine.

This is what it looks like when the steam/fizz starts to die off after dumping the red wine.

After the alcohol of choice has stopped sizzling/steaming, add back the cooked beef, cooked beans, canned tomatoes and water.  (What I basically do is dump the tomatoes into the pot, then fill the can up with water, and add that.)

You can also add in your spices – salt, chili powder.  If you a little heat (and the *smoky* flavor), add in one chopped chipotle and teaspoon of adobo sauce.  If you aren’t sure, but would like to give it a try, you can put only half of the pepper and half of the sauce and see how you handle it.

Let this stew at a slow boil for about an 45 minutes.  Check on it occasionally and break up those tomatoes with the back of your wooden spoon.  If you used diced tomatoes, this isn’t as critical as they are already in smaller bits.

Breaking up the tomatoes with my spoon.

Breaking up the tomatoes with my spoon.

After this has been cooked for about an hour, you may want to let it simmer on low for awhile.  How long you let it simmer is up to you — the longer, the thicker.  If you eat it right then, it’ll be more soupy.



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