In my little suburban, growing-up neighborhood in the 1950s, there was a food fad called “crumbleburgers” that was a favorite sandwich (besides PB&J) during my Boy Scout and “church kid” years. All the moms made them—my mom’s version was really great.
I don’t know if crumbleburgers are exactly the same thing as “sloppy joes” or not. As I remember, they were simplicity itself: ground beef and Heinz Chili Sauce. I don’t remember if my mom added fresh onion and bell pepper like I have. It doesn’t matter. It’s the memory that counts.
- 1 lb ground chuck (80-85% fat content)
- 1 medium yellow onion
- 1 green bell pepper
- 1 bottle (1/2 cups) Heinz Chili Sauce
- salt and pepper
- Heat the skillet to medium-high and add 1 tablespoon oil.
- Add ground beef and break it up into crumbles as you cook for 8-10 minutes until thoroughly browned with no pink remaining.
- While the beef is cooking, create 1/4″-1/2″ dice from the onion and green pepper.
- Lower heat to medium, stir in diced onion and pepper and cook 8-10 minutes until vegetables are very soft and golden.
- Lower heat, add Chili Sauce, and simmer for 20-30 minutes, covered.
- Spoon over hamburger bun(s) to create and open-face sandwich.