Spicy Turkey Joes

Sloppy Joes are something I turn to when I am in a hurry, but I want something delicious and satisfying. In fact, I was in a hurry when I made this batch, so there are no step by step photos today. There are some here, which is my recipe for regular beef Sloppy Joes. For this version, I wanted something a bit more aggressive and intense in terms of the flavors and I think I achieved my goal, because these are so good, that I hardly bother to make the other ones anymore.

Ground turkey is a good choice here I think, because it is a bit lower in fat, and because of increased demand and production, it is much cheaper than it used to be. I did try this recipe with beef, but we prefer the turkey, as it seems to showcase the flavor of the spices better. In any case, the ingredients come together quickly and then just need a bit of time to simmer, to blend the flavors. Here is how you do it:

Heat 2 tablespoons olive oil in a large skillet, for which you have a lid, as this needs to be covered for part of the cooking time. When the oil is hot, add
1 pound ground turkey
Leave the heat on high, and let the meat get a bit of color before you stir it. Turkey has a bit higher moisture content, so you want to leave it undisturbed for a few minutes, so it can start to brown. Gently break it apart when you do stir it, and add
1 cup diced onion
1 medium sweet red pepper, diced
1 medium sweet green pepper, diced
1 or 2 jalapeno peppers, diced
Allow the turkey and vegetables to cook together for a few minutes, continuing to break the turkey apart as it cooks. After about 7 or 8 minutes, add the sauce ingredients
3/4 cup ketchup
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoon molasses
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon liquid smoke
1/4 – 1/2 teaspoon ground chipotle chili powder*
Stir, cover and simmer over low heat for about 10 minutes. Remove lid and add
the juice of 1 lime
Increase heat slightly, and cook uncovered until sauce reduces and thickens, stirring often; about 8 to 10 minutes.

Serve on split hard rolls and top with slices of smoked Gouda cheese. There you have it – warm spices, a tickle of smokey flavor, topped with creamy melted cheese. A fast meal on a brisk fall day!

* chipolte chili powder can be pretty hot, so add the smaller amount first and taste it to see if you need more.