Chipotle Chili Sloppy Joes Recipes

Steps:

• Preheat broiler. In a large skillet, cook beef, onion, green pepper and, if desired, jalapeno over medium heat until beef is no longer pink, breaking up beef into crumbles, 5-7 minutes; drain., Stir in chili sauce, water, chipotle peppers, brown sugar and mustard; bring to a boil. Simmer, uncovered, until slightly thickened, 8-10 minutes, stirring occasionally., Lightly spread cut sides of rolls with butter; arrange on a baking sheet, buttered side up. Broil 3-4 in. from heat until lightly toasted, about 30 seconds. Fill with beef mixture and, if desired, pickles. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Prepare sandwiches as directed.

Steps:

• Heat oil in pan over medium-high heat.
• Add onion and cook for 4 minutes until turning soft, stirring frequently.
• Remove 1 teaspoon adobo sauce from can and set aside.
• Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
• Add hamburger to pan with onions. Cook until brown, stirring to crumble. Drain grease from pan.
• Add garlic and continue to cook another 2 minutes.
• Add reserved adobe sauce, reserved chile, tomato paste, salt, cumin and tomato sauce, stirring to mix. Cook 3 minutes, stirring occasionally.
• Serve on buns.

Steps:

• Combine mayonnaise, sour cream, 1/4 cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime juice, garlic basil spread, and cumin in a small bowl. Stir until combined; season with salt and black pepper. Cover and refrigerate for at least 1 hour.
• Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat; cook and stir chorizo, ground beef, and coriander until meat is browned, about 15 minutes. Drain and discard fat. Season with salt and black pepper.
• Stir cabbage, green bell pepper, yellow bell pepper, orange bell pepper, jalapeno, and water into chorizo mixture; cook and stir until peppers soften, about 10 minutes. Add brown sugar and chili powder; cook and stir until water is evaporated and sauce is thick, about 10 minutes.
• Sprinkle 1/4 cup cilantro and juice of 1 lime over the chorizo mixture and remove from heat.
• Spread each hoagie bun with 1 tablespoon chipotle mayo. Evenly distribute the chorizo mixture among the 4 sandwiches.
• Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; fry eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs atop each sandwich.