chili-cheese sloppy joes

Last year I was on a kick of creating new types of sloppy joes. This is not one I made then, but I was thinking it was time to make some of those recipes (and some new ones) again. Loose-meat sandwiches are quick, flavorful, and almost a blank canvas to try out a variety of flavor profiles on.

I love chili, but I don't particularly want to eat it on a hot and humid summer day. This sandwich satisfies the chili-flavor craving, but lightens and freshens it up a bit for a summer day. I serve it with a cold pasta salad packed with fresh, organic veggies.

chili-cheese sloppy joes

adapted from Bon Appétit
Serves 2


2 tbsp extra virgin olive oil
1 c. red onion, diced
8 oz. extra lean ground beef
2 tbsp chili powder
1 tsp cumin
2 cloves garlic, minced
1/2 cup diced tomatoes
1/4 c. water
Salt and pepper
1 baguette
Shredded cheddar cheese
1/4 c. fresh cilantro, chopped

• Heat olive oil in a heavy skillet. Add 3/4 c. onion and saute for 2 minutes. Add ground beef, chili powder, cumin, and garlic. Saute until beef is cooked through, breaking up with a spoon. 
• Add tomatoes and water, and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. 
• Slice baguette open, and hollow out a little to make more room for the meat. Top with cheese and broil for 2-3 minutes, or until bread is toasted and cheese is melted. 
• Top baguette with meat mixture, cilantro, and raw red onion.