What's for Dinner: Chili-Cheese Sloppy Joes

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Chili-Cheese Sloppy Joes

These open-face sloppy Joes, served on toasted bread, require a knife and fork. They're great for those busy weeknights when you've got a hankering for comfort food but want to get something on the table quick.

For extra spice, I added an additional tablespoon of Chimayo chile powder. Serve with coleslaw and tater tots.

2 tablespoons olive oil

2 cups chopped red onions, divided

1 pound lean ground beef

2½ tablespoons chili powder (or more to taste)

4 to 6 garlic cloves, pressed

15-ounce can kidney beans, undrained

1/2 cup drained canned diced tomatoes

1/4 cup chopped fresh cilantro

Salt and pepper

4 large or 8 small 1/2-inch-thick slices sourdough bread, toasted

1/2 cup (packed) grated extra-sharp cheddar cheese

Heat oil in large saucepan over medium-high heat. Add 11/2 cups onions and next 3 ingredients. Saute until beef is cooked through, breaking up with spoon, about 5 minutes. Add beans with liquid and tomatoes. Simmer until thickened, about 15 minutes. Mix in cilantro, salt and pepper.

Place sourdough toasts on plates. Top with chili, cheese and remaining chopped red onions.

Serves 4.

-- Adapted from Bon Appetit


Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay.

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