Hatch chile pepper season is still rolling along, so we decided to add just one more recipe to the mix. These Hatch Chile Sloppy Joes (Hatch-y Joes) are a super-easy weeknight meal. We had so much fun making them we even made a reel about them on our Jolly Tomato Instagram feed.
But the most important thing to emphasize about these Hatch Chile Sloppy Joes is that they are a HUGE crowd-pleaser. There’s something about that delicious spicy/sweet combination that just keeps people coming back for more.
So here’s the recipe:
Hatch Chile Sloppy Joes Recipe
Hatch Chile Sloppy Joes
Hatch Chile Sloppy Joes (Hatchy Joes) are sloppy joes made with Hatch chiles. They're slightly spicy and slightly sweet, and a real crowd pleaser.
- 1 tbsp olive oil
- 1 red onion, peeled and diced
- 2 Hatch chile peppers, roasted, peeled, seeded, veined, and chopped
- 1 1/2 pounds ground beef or ground beef substitute such as Beyond Meat
- 3/4 cup Hatchup (Hatch chile ketchup)
- 1/2 cup brown sugar
- 6 ounces tomato paste
- 1 tbsp Hatch chile powder
- 1 cup water (plus more as needed)
- 6 hamburger buns
In a large heavy pot, heat the olive oil on medium heat, and add the onions. Saute until translucent. Add the Hatch chile peppers and continue sauteeing for another two minutes. Remove peppers and onions from the pot and set aside.
Brown the ground beef (or ground beef substitute) in the pot until cooked through. Pour off any remaining grease.
In a medium bowl, whisk together the Hatch chile ketchup, brown sugar, tomato paste, chile powder, and water. Pour over the ground beef and add the pepper-onion mixture back to the pot as well. Stir to combine. Simmer over low heat for 20 minutes. If mixture gets too thick, add additional water until the mixture reaches the desired (loose) consistency.
Spoon mixture onto hamburger buns and serve.
First things first, we need to give credit to our son for this idea. As soon as he first saw a bottle of Hatchup (Hatch chile ketchup from Melissa’s Produce) in the kitchen, he said, “That would be great for sloppy joes.” (He was right.)
Second, we made this with Beyond Meat, not ground beef. However, if you have a family of beef-eaters, it will surely be delicious that way too.
Third, if you have un-roasted Hatch chile peppers, the roasting part is easy. Many people roast them on the grill, but we like to roast them in the oven. Just set the oven on broil and roast for two to three minutes on each side. Then cool them, peel off the skin, remove the seeds and stems, and you are ready to go.
Fourth, when you make the sloppy joe mixture, be generous with the water. The water tends to get absorbed very quickly. If you feel like you add too much and it gets too thin, just simmer it a little longer.
And last but not least, have plenty of napkins ready!