Well, the major parts of our kitchen renovations are done, for now, and just in time for me to participate in Tomato Bowl 2011 put on by Red Gold brand canned tomato products. This new marketing strategy/competition pits 6 Pittsburgh area bloggers against 6 Green Bay area bloggers to see who can come up with the most creative Game Day eats.

Playing for the Green Bay team, besides myself, are:
Proudtobecheap
Tummytreasure
Anniebakes
Cheesecurdinparadise
Runaroundaroo

Playing for Pittsburgh (and I’ll apologize now for your loss both here and on the field) are:
EatPGH
Youlittletarte
Evelynscorner
Ohfoodbaby
Justroxy
Dailyrumpus

For my first post of the Tomato Bowl, I thought I would do a take on the traditional Sloppy Joe, and create a Sloppy Jose. Now the web is full of recipes for “Sloppy Joses” but to be honest, I find them all pretty lacking in any kind of originality. Most of them basically take standard Sloppy Joes and merely add a packet of Taco Seasoning and a can of green chiles. I figured I would bump up the flavor profile a little bit and make it a little more Mexican. And yes, the recipe reads right; there is cocoa powder in the final product. Chocolate is used, in Mexico, in a number of sauces, especially in many moles. The great thing about this dish is it is even better the following day. So make it on Saturday and then slowly heat it up in a slow cooker on Game Day for an easy meal!

Sloppy Joses
makes 10-12 sandwiches

12oz Mexican chorizo (sausage)
1 1/2 pounds ground beef
1 large onion, peeled and diced
1-3 jalapenos, seeded and minced
2 cloves garlic, minced
1 can (6oz) Red Gold tomato paste
1 can (14.5oz) Red Gold diced tomatoes
1/4 cup brown sugar
1/4 cup cider vinegar
1/4 tsp. ground mustard
3/4 tsp. ground cumin
1/2 tsp. cocoa powder
1/2 bunch cilantro, stems removed and chopped

In a large skillet, brown the chorizo and ground beef along with the onions, until cooked through.

Pour off half the grease then add the jalapenos and garlic. Cook for 3 minutes. Add the tomato paste and cook, stirring constantly, for 5 minutes. Add the diced tomato, along with all the liquid, the brown sugar, vinegar, ground mustard, cumin and cocoa powder. Season with salt and pepper. Simmer for 30 minutes, stirring regularly so that the mixture doesn’t burn. Skim off the majority of the remaining grease and remove from heat. Stir in the cilantro and check for seasoning, adding more salt and pepper, if necessary.

If you make this a day ahead, leave out the cilantro until you reheat it the following day. Serve on burger buns, with plenty of napkins!!!

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