My husband will eat almost anything with barbeque sauce. Eggs, potatoes, tacos… You name it, he’s probably tried it.
I used to take offense to it when I would prepare what I thought was a great dish (like a frittata or fajitas) and he would slather it up with barbeque sauce. I have gradually come to realize, though, that he doesn’t do it because he doesn’t like what I made. Instead, he just thinks that barbeque sauce makes it taste better. Though I do not totally agree at all times, I’ve just learned to accept it.
The one thing I don’t love about the barbeque sauce fetish, though, is that most bottled sauces are full of junk. I do my best to fine bottled versions that aren’t loaded with high fructose corn syrup and other things that I try to keep out of my kitchen, but it’s easier said than done (and can be pricey at times, too).
While I can’t make enough barbeque sauce to stock our pantry (which would require a small factory in my kitchen), I do try to make it from scratch once in a while and incorporate it into dishes that I make. That way, we are both happy… My hubby gets his sauce, and I don’t have to be offended because the sauce was a part of the dish… And, when I cook, I can control the ingredients.
These Chipotle Barbeque Turkey Sloppy Joes have that barbeque sauce flavor that my husband loves, but also have a bit of a kick. They are easy to make in your slow cooker, and the recipe makes a big batch so that you can feed a crowd or freeze some of the leftovers for a busy night. I’d recommend serving the sloppy joes on fresh rolls with sweet potato fries on the side. And, my husband would like you to know that sweet potatoe fries are delicious dipped in barbeque sauce… Who would have thought?
Chipotle Barbeque Turkey Sloppy Joes
(Makes 8 – 10 servings)
- 1 tablespoon extra virgin olive oil
- 2 1/2 pounds lean ground turkey
- 1 large sweet onion, diced
- 3 cloves garlic, minced
- 2 tablespoons flour
- 15 ounce can fire roasted diced tomatoes
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1/4 cup dark molasses
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon Kosher salt
Heat a large skillet over medium heat. Add the olive oil and brown the turkey with the onion and garlic. Once the turkey has browned and the onions are translucent, sprinkle the flour over the skillet. Stir and cook until the mixture thickens up a bit. Transfer the cooked turkey mixture to your slow cooker.
Meanwhile, combine the diced tomatoes, brown sugar, vinegar, molasses, chipotle chili powder, and salt in a mixing bowl. Use an immersion blender to puree the tomatoes and combine all of the ingredients into a smooth sauce. (Alternatively, you could simply do this in a traditional blender, I just find my immersion blender to be more handy and easier to clean.)
Pour the sauce down over the turkey in the slow cooker and stir to combine. Cook on low for about 6 – 8 hours. Adjust the seasonings, and serve on fresh rolls.