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When it comes to comfort food, a sloppy joe recipe is always a crowd-pleaser in my house. Whether you’re hosting a casual get-together or just craving something hearty, this best sloppy joe recipe will hit the spot. Smoky, savory, and full of bold flavors, these homemade sloppy joes are made with ground beef, chili powder, and a secret blend of spices.
Trust me, they’ll quickly become a family favorite as these are the best sloppy joes I’ve ever had!
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I’ve been making sloppy joe sandwiches for years, but this version takes it to the next level by adding a smoky twist. We’re smoking the chili mixture along with the ground beef, giving it that deep, rich flavor.
Let’s Prep
Get started by preheating the smoker. I always like to start it first this way: when I’m ready to put the food on, it’s ready for me, and I don’t have to wait on the smoker to get warm first. This is an easy sloppy joe recipe that doesn’t require a ton of ingredients but comes out amazing.
You’ll need ingredients like ground beef, chili powder, tomato sauce Worcestershire sauce, minced garlic, beef broth and just a few more that you probably already have in your cupboard.
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Get started by preparing the veggies, dicing onion, mincing garlic, chopping the jalapeno if you’re using one, then get your canned ingredients out and ready, this will help making the cooking go faster, and it’ll be more fun this way!
Grab a large skillet or Dutch oven and mix together the onion, garlic, tomatoes, and beans. Put those in first, then mix in your seasonings: chili powder, smoked paprika, cumin, garlic powder, onion powder, and kosher salt. This is the base of the chili and the homemade sloppy joe sauce, 2 in 1!
Let’s Cook
The chili base goes directly on the grill grates – make sure you have a shelf above the pot available for the meat. More on that in a second. Shape it into a ball, so it allows the smoke to penetrate and the juices to drip into the chili. You’ll want to season it with a bit of salt, black pepper, and a sprinkle of garlic & onion powder.
The base of the chili goes on the bottom rack, and the meat goes directly above it, or ‘over the top’ to allow the juice to drip down into the chili base and it adds a deeper, richer flavor.
Let the meat mixture and chili cook for about 3 to 3.5 hours. The ground beef should reach an internal temperature of 160°F, and you’ll start to see a beautiful bark form on the meat.
While the chili simmers in the smoker, stir it occasionally to ensure even cooking. If you’re cooking indoors, you could always use a Dutch oven to get that slow-cooked depth of flavor. Once the beef is ready, pull it out of the smoker and crumble it with a wooden spoon or fork into the chili.
Once everything is added together, let the meat soak in the chili base for about 30-45 minutes to incorporate all of the flavors well together.
Let’s Eat
Time to make all of your guests happy! It’s time to serve and eat. Grab your buns (I like slider or hamburger buns for this easy sloppy joe recipe) and toast them lightly if desired.
Spoon a generous helping of the smoked chili onto the bottom of each bun, and while the chili is still hot, sprinkle some shredded cheddar cheese on top so it melts beautifully.
If you prefer, for the finishing touch, drizzle a little hot sauce on top for a kick, or go for a little brown sugar to add sweetness. You’ve now got the most amazing, smoky sloppy joe sandwiches that will surely impress everyone at the table.
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These sloppy joes are perfect for a busy weeknight since they come together as a perfect Super Bowl party food, or you can make extra and store leftovers in an airtight container for an easy meal the next day. If you’re looking for a no-fuss way to make them, you could even use a slow cooker to let everything cook low and slow.
Variations:
You can add in a green pepper or red bell pepper to this sloppy joe recipe if you’d like for some additional flavor and crunch. If you prefer, you can use turkey or lean ground beef for an easy sloppy joe recipe, however I believe the best flavor comes from using an 80/20 ground meat mixture for the sloppy joe filling. If your chili ends up being a little thinner than you’d like you can mix in a little yellow mustard or ketchup to thicken some and add a little flavor.
If you want a real level up for these easy sloppy joes, next time add on some of your favorite bbq sauce on top of the sandwich, and serve with a side of potato chips ( or better yet, put the potato chips directly on the sandwich! French fries work great also.
Other Recipes You’ll Love:
- Bacon Cheeseburger Pickle Poppers Appetizer Recipe
- Dr. Pepper Lil Smokies Recipe – Easy BBQ Appetizer
- Best Smoked Bacon Cheeseburger Shotgun Shells Recipe
- Bacon Wrapped Pineapple with Fireball Glaze Recipe
- Brisket Burnt Ends Recipe: Maple Bourbon Candied BBQ
Ingredients
- 2 Lbs Ground Beef
- 1 Medium Onion Diced
- 3 Garlic Cloves Minced
- 1 Jalapeño Finely Diced (Optional, For Heat & Flavor )
- 15 oz Diced Tomatoes
- 15 oz Tomato Sauce
- 15 oz Kidney Beans Drained And Rinsed
- 1 Cup Beef Broth
- 4 Tbsp Chili Powder
- 1 Tsp Smoked Paprika
- 1 Tsp Ground Cumin
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Kosher Salt Or To Taste
- 1/2 Tsp Black Pepper
- 1 Tbsp Worcestershire Sauce
- 8 Slider Buns
Instructions
- Preheat smoker to 250F
- In a cast iron skillet or a foil pan, mix together the diced onion, garlic, red bell pepper, jalapeño, diced tomatoes, tomato sauce, beans, beef broth, and all the seasonings (chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, and pepper). Stir to combine. Place the chili mixture in your smoker, directly on the grill grates
- Shape the ground beef into a large, loose patty about 1-2 inches thick. This allows the smoke to penetrate and the juices to drip into the chili below, adding rich flavor. Season the patty lightly with salt, pepper, and a sprinkle of smoked paprika for extra flavor.
- Place the chili base on the lower rack of your smoker. Position the ground beef patty directly above the chili on the upper rack, allowing it to cook "over the top" of the chili base.
- Smoke the chili and beef for about 3-3.5 hours, or until the ground beef reaches an internal temperature of 160°F and starts to develop a nice bark. Stir the chili occasionally to ensure it’s cooking evenly and absorbing the drippings.
- Remove the ground beef from the smoker and break it into crumbles using a wooden spoon or fork, or by gloved hand. Mix the crumbled beef into the chili and stir well to combine. Let the chili simmer on the smoker or stovetop for an additional 20-30 minutes to meld the flavors.
- Spoon a generous amount of the smoked chili onto the bottom half of each toasted bun. Sprinkle shredded cheddar cheese on top while the chili is hot so it melts.
Nutrition
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