Easy Sloppy Joes

    30 min

    Need a new recipe for mince? Try this American favourite which tastes like a cross between bolognese and chilli. This will serve 6 people generously, so you might have leftovers for lunch. Serve it in floury baps or with garlic bread.

    83 people made this

    Serves: 6 

    • 1.5kg minced beef
    • 1 onion, chopped
    • 2 -3 stalks celery, finely chopped
    • 1 (350g jar) tomato-based chilli sauce
    • 3 or 4 tablespoons cider vinegar
    • 3 or 4 tablespoons dark soft brown sugar
    • 1 teaspoon mustard (optional)
    • For serving
    • Floury baps or crusty rolls

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cook the mince in a large pot over medium-high heat, until evenly browned. Add the onion and celery, and cook until the onion is tender, about 3 minutes.
    2. Reduce heat to medium and pour in the chilli sauce. Stir in the vinegar and sugar. Add mustard if using. Simmer until the mixture has slightly thickened. Serve with baps or crusty rolls.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (78)


    Absolutely delicious. I didn't change anything and it was perfect. I served it with some roasted potatoes and it was like an upscale burger and fries. Will definitely make it again.  -  06 Jun 2017


    This was a hit! I will not purchase canned items, therefore, my family has not had Joe's for YEARS! Thanks, this was great! I added a little ketchup and a dash of worcestershire sauce. It took away the over kill on sweetness....but just sweet enough!  -  07 Aug 2006  (Review from Allrecipes US | Canada)


    My husband and I both felt that this was not as flavorful as Sloppy Joe's we are accustomed to. Perhaps using a little less beef or a little more sauce would help to intensify the flavor. Also, the onion and celery should be sauteed with the ground beef in the grease that accumulates before it is drained off. The onion and celery do not become tender in 3 minutes of cooking it with the dry beef. Decent flavor, but would be better if flavor was more intense.  -  29 Oct 2004  (Review from Allrecipes US | Canada)