Cowboy Sloppy Joe’s

Manwich– ring a bell?  I might be dating myself, but back in the day this “tomato sauce” in a can was revoluntionary!  Housewives around the country were treating their families to yet one more processed food for the sake of convenience!  This trajectory was innocent in theory.

Fast forward to 2015, wholesome food is back in style and today we are making Sloppy Joes sans the can of Manwich!  Yes, we can do this!

Adapted from a old cookbook I have, Morning Fires, Evening Fires- it was published by Philip Morris in 1998, and is centered around cowboy cooking on a cattle drive.  I inherited this cookbook, didn’t give it much thought and then one day decided to open it. You find the most amazing treasures in the strangest places!

I hope you enjoy this recipe, it has become a staple in my house!

Chili Cook’s Burger

Rhonda’s beloved Cowboy Sloppy Joe’s

1 Cup each -finely chopped celery, bell pepper and onion

2 Tablespoons- coconut or avocado oil

1.5 Lbs ground beef

1 Tablespoon coconut sugar

1.5 teaspoons dry mustard

4 Tablespoons chili powder, fresh makes all the difference! (hopefully you’ve made your own!)

1 Large can tomato sauce

1 Cup beef bouillon

1 teaspoon apple cider vinegar

1/4 teaspoon sea salt

A few grinds of pepper

Rolls – Gluten Free preferred!

Fetch your iron skillet!

Heat your oil and mix in your chopped vegetables.  Cook until tender, about 10 minutes. Add your ground/minced beef and stir.

Brown the ground beef for approximately 15 minutes and drain off some of the fat.

Add the remaining ingredients and simmer for about 30 minutes.

Serve with GF rolls, pickles and tomato



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