Popular
Latest From the Show
How to Make Spicy Chorizo Sloppy Joes | Rachael Ray
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
“Everybody is making hamburgers, everybody is making hot dogs [for the 4th of July],” says Rach. “What about the good ole Joe? I’m making sloppy Joes with spicy chorizo!” The dish is perfect for the holiday—or anytime—because not only is it a crowd-pleaser, you can make it ahead of time and reheat it when needed. Rach serves the Joes on soft burger rolls topped with chopped white onion and her own sliced Bread and Butter Pickles, but store-bought pickles are totally fine, too.
Pro Tip from Rach: Rach and John like spicy foods, but if you want tamer Joes, simply leave out the peppers. Or, if you want to bump up the heat a bit, don’t seed the peppers and/or use Fresno chile peppers, which will also lend a slightly fruity note.
For more recipes from our 4th of July episode, check out Ryan Scott’s Thai-Inspired BLT Skewers and Brown Butter Cake Pop Skewers and a fun Sugar Cookie Cheesecake Flag Cake.
Ingredients
For the Sauce:
- One 8-ounce can tomato sauce
- ½ cup beef stock or bone broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cayenne pepper sauce (Rach likes Frank’s RedHot)
- 2 tablespoons cider vinegar
- 2 tablespoons light brown sugar
For the Joes:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 red field pepper, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 1 rib celery with leafy top, finely chopped
- Salt and pepper
- 4 cloves garlic, chopped or grated
- 1½ pounds 85% ground sirloin or plant-based beef substitute
- ½ pound fresh beef or pork chorizo or soy-based chorizo substitute
To Serve:
- Soft burger rolls
- Finely chopped white onion
- Sliced bread and butter pickles
Yield
Serves: 6
Preparation
For the sauce, whisk the ingredients and set aside.
For the Joes, heat oil in a cast-iron skillet or Dutch oven over medium-high heat. Add onions, peppers and celery, season with salt and pepper and soften a few minutes. Add garlic and stir a minute. Add beef and chorizo and brown and crumble, then stir in the sauce, reduce heat to low and simmer a few minutes for the flavors to combine.
Serve the sloppy Joes with a pile of rolls and the toppings.