Sloppy Joe

1lb/.5kg 80/20 ground beef
1g or 1/4tsp baking soda
100g or 1 large or 2 small poblano peppers small diced
150g or 1 large yellow or white onion, small diced
Olive oil
5g or 1tsp salt
5g or 1 1/2tsp onion powder
5g or 1tsp garlic powder
2g or 1tsp black pepper
5g or 1 3/4tsp paprika
Pinch of Chile flakes
10g or 1 1/2Tbsp flour (all purpose or gluten free blend)
50g or 3Tbsp tomato paste
50g or 3Tbsp ketchup
15g or 2Tbsp yellow mustard
15g or 2 1/2-3tsp brown sugar
50g or 3 1/2Tbsp worcestershire
20g or 1 1/2Tbsp red wine vinegar
10g or 1 ½tsp better than bouillon beef paste
350g or 1 1/2c stock (chicken or beef)

Add beef to a bowl with baking soda and mix thoroughly to incorporate.

Preheat a large nonstick pan over medium high. Add a squeeze (Tbsp or so) of olive oil followed by diced onions, poblanos, and a pinch of salt. Saute for 3-4 mins, stirring often. When veg has softened a bit and has started to brown, add in beef/baking soda mix, using a meat musher or wooden spoon to break up meat into small pieces. When beef is broken down well and is beginning to brown, add salt (5g), onion powder, garlic powder, pepper, paprika, and chile flake. Stir to combine and cook for about 30 seconds.

Add flour and stir to combine and cook for a few seconds. Add tomato products, mustard, brown sugar, worchestershire, vinegar, bouillon, and stock. Stir to combine. Bring to a simmer then reduce heat to medium low to reduce for about 10-12 minutes, continuing to stir and break up meat as sauce reduces. Taste for seasoning and add salt if needed.

Serve on toasted brioche bun.