Sunday, October 17, 2010

Pumpkin Sloppy Joe Sliders

Pumpkin Sloppy Joe Sliders 
When the guest count climbed past the original estimate for last night's party featuring bite sized comfort foods, I immediately thought of putting a fall twist on one of my favorite comfort foods, the good old sloppy joe.

Pumpkin puree is finally filling store shelves again, and for most things, is simpler to use than roasting, seeding, and cutting up a whole pumpkin.  Since this was an adult party, I thought it would be a good place to use some pumpkin ale for an added layer of flavor.

I made about 10 pounds of ground beef and ended up with 12 quarts for the party, but since I did it in batches, this is the approximate quantities I used for one batch.

Pumpkin Sloppy Joe Sliders 

1 Tablespoon Olive Oil
2 1/2 pounds of ground beef
1 large onion, diced
1 large red bell pepper, seeded and diced 
4 -5 cloves of garlic, minced
1 12 oz bottle of pumpkin ale
1 26.5 oz can of Manwich Sloppy Joe Sauce
2 14 oz cans of Rotel Diced Tomatoes with Green Chiles
1 15 ounce can of canned pumpkin puree (not pie filling)
2 - 3 Tablespoons of brown sugar
Salt and Freshly Ground Black Pepper
2 t. McCormick Montreal Steak Seasoning
1 Tablespoon pumpkin pie spice

Heat oil in large dutch oven over medium high heat, then add ground beef, break up with a wooden spoon, and stir occasionally until almost completely browned.  Drain excess fat from the pan.  Add the onion and red bell pepper, and stir until softened, about five minutes.  Add garlic and cook for about 30 seconds.

Add pumpkin ale, and stir to remove any browned bits from the pan. Add pumpkin puree, Manwich, Rotel tomatoes, brown sugar, steak seasoning, pie spice and season with salt and pepper.

Bring to a boil, then reduce heat and simmer for about 10-15 minutes.

Much better when made ahead so the flavors have a chance to marry and mellow.

Reheat gently, and taste and adjust seasoning.

Serve on regular or slider rolls, or over baked sweet potatoes.

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