2tablespoonschipotle pepper in adobo sauce, canned
112 oz. canbeer, any kind, regular or non-alcoholicor 12 oz. water plus 1 additional tablespoon apple cider vinegar
114.5 oz. candiced tomatoes
1tablespoon apple cider vinegar
Instructions
In a heavy skillet over medium-high heat, brown the ground beef until the pink is gone. Add the onion, bell pepper, and garlic and continue to cook until the onion is translucent and soft. Stir, scraping the bottom of the pan, regularly.
Add the cumin, smoked paprika, and brown sugar and stir in. Cook about 1 minute to activate the spices. Add the chipotle in adobo, beer, diced tomatoes and their juices, and apple cider to the mix, scraping the spices from the bottom of the pan. Bring to a boil, and then drop the heat to a gently simmer to reduce and thicken the sauce and allow the flavors to bloom together, about 10 minutes.
Serve the sloppy Joe mixture on toasted buns with any condiments you prefer. (We like ours with some thinly sliced onion nothing else.)