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Sloppy Joe Dogs Recipe

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The combination of sloppy joe meat and hot dogs goes perfect together. These sloppy joe dogs are loaded with sloppy joe meat, nacho cheese, and sliced Peperoncini. If you are looking for a good hot dog recipe to prepare to game day, this could be the one. The hot dogs can be cooked using whatever method you choose—outdoor grill, boiled, indoor grill pan, etc. I personally used an indoor grill pan and the results were great. The most work that is involved in this recipe is preparing the sloppy joe meat. The sloppy joe meat gets a lot of its flavor from ketchup, mustard and vinegar. I would recommend using the all-beef hot dogs for this recipe. This recipe makes 16 hot dogs and can serve a crowd of people.  Enjoy.
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Ingredients:
Sloppy Joe Topping-
2lbs ground beef
2 celery ribs (chopped)
1 small green bell pepper (finely chopped)
1 small onion (chopped)
1 (8 ounce) can tomato sauce
¼ cup packed brown sugar
¼ cup ketchup
1 tablespoon cider vinegar
1 tablespoon yellow mustard
1 ½ teaspoons Worcestershire sauce
1 teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon garlic powder
Other-
16 all-beef hot dogs
16 hot dog buns
nacho cheese sauce
sliced Peperoncinis

Cooking Instructions:
Step 1: Heat a large skillet over medium-high heat. Add the beef, celery, green pepper and onion and cook while chopping the meat up into small chunks with a spatula until browned. Drain off an excess grease. Stir in tomato sauce, brown sugar, ketchup, vinegar, mustard, Worcestershire sauce, pepper, garlic powder, and salt. Simmer for 10 minutes.
Step 2: Lightly grease the grill grates of an outdoor grill. Heat the grill to medium heat. Open the hot dogs buns and place cut-side down onto the grill. Grill for 1-2 minutes or until toasted on the bottom. Place the buns onto the warming rack of the grill or away from the heat.
Step 3: Place hot dogs onto the grill and cook over medium-heat for 6-10 minutes or until heated through, turning  them occasionally. While the hot dogs are grilling heat the nacho cheese over medium-low heat until heated through. To serve—place the hot dogs onto each bun. Top each with ¼ cup of the sloppy joe mixture. Top with warmed nacho cheese sauce and sliced Peperoncini.
(Makes 16 Servings)

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