This meets all the criteria, in my opinion, for a tasty party dip. It’s easy to make and reasonably priced, but maybe more importantly, it tastes fantastic hot, warm, or room temperature. Additionally, it has a huge range of uses.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 pounds extra lean ground beef
- 2 green bell peppers, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon ground black pepper
- cayenne pepper, to taste
- 2 cups chicken broth
- 1 cup ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup shredded Cheddar cheese, divided
Instructions
- Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot.
- Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese.
- Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.
- You can substitute 2 cups water for the 2 cups chicken broth.
- You can finish this dip in a hot oven (425 degrees F (220 degrees C)) instead of under the broiler. And you don’t have to present this as a baked dip. You can just leave it on the stove, on low, for guests to dip into.
- This dip is perfect served with baguette slices.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 5 g |
| Sodium | 832 mg |
| Sugars | 8 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I was looking for something different for ground beef and tried this. I halved it because there are only 2 of us. I followed the recipe exactly but tasting as it cooked. I added beef broth instead of chicken and about half a cup of salsa toward the end. I also stirred all the cheese into the mixture and kept it on the burner instead of turning the oven on ( it heats up the whole house and it’s already too hot here). Next time I think I will add some smokey paprika but it was really good. Even hubby cleaned his plate which he never does.
Well…. I usually love Chef Johns recipes… this one seemed like it couldn’t make up its mind on sweet or salt… It was bland! It needed something ….
Second time making it and I added 1/2 cup brown sugar and and extra cup of ketchup, the stirred in 1/2 the cheese and covered with the other half and baked and it was fabulous!
Excellent & delicious recipe. Here is another perfect recipe from Chef John. I have made this dip several times and serve with the little baguette slices as Chef John recommends.
This was a pretty yummy dip! But I tweaked it. Instead of green peppers I put poblano peppers in to give it a heat but not a spice. I also put in bacon about a cup of bacon crumbled to add some flavor. I used Sriracha ketchup which is another type of heated ketchup but not necessarily spicy. I added an extra tablespoon of brown sugar to complement the sweet and spicy. My guests loved it so much it was the first thing to go and it was prime rib right next to it LOL
I felt this recipe was lacking so much. The cup of ketchup was not enough to make it sloppy joe like. I felt the flavors were so diluted and so unlike any sloppy joe I have ever had.
We love this recipe!! We put it on buns and eat as sloppy joes. MUCH better than the canned stuff.
Other than doing one red pepper, one green; changed nothing!! The cayenne? 1/8 tsp. Very well liked! It was just in so much stiff competition with other apps for the Super Bowl! Makes a LOT! But we liked this so much, I would half and make again!! Made in cast iron and people nibbled on all night! Thanks CJ!!
DELICIOUS. That’s all. I’ve made this multiple times.
Disappointing. Just make regular sloppy Joe’s. A lot of work and not that exciting. Neither my husband or I thought this was good.
5/28/21 – I halved this recipe for a smaller party, looks and smells delicious while cooking. The presentation isn’t great but the flavor was good. People seemed to like it when they tried it but most didn’t give it a try. Will keep this recipe for my own sloppy joe dinners in the future!
Great flavourful dip, nice thick consistency, sometimes i add a bit more flour if the burger was particularly juicy and fatty( i never drain all that flavourful fat!) I also use this recipe as the meat base for other dips, like adding a touch of salsa and cheese, sour cream, whatever your fancy.
Delicious. Was a little too sweet for me, though I enjoyed it. Next time I make it I’ll add some heat
This is fabulous! With the leftovers, I made over easy eggs and put the eggs on top. It was amazing!!
My husband seemed to enjoy it, but I won’t be making this again. Added accent and vinegar to spruce up, but sorry this was bland.
Very unimpressed. I would have been better off to use Manwich mix. Had to add another cup if Ketchup to get the color close to being right then tweak the other ingredients just to make it edible. I’ll be throwing this recipe out.
Great Hit.
It was a hit. Used it as a filling in wraps and will definitely be making it on a regular basis.
Baguettes should have been added to the ingredients list.
Made as written and we all loved it! Those that say it’s soupy, just simmer it longer until it’s right. CJ u da man!
First off, I’m a big fan of a number of other Chef John recipes. This one, however, was my first big disappointment. I found it terribly sweet and lacking any real depth of flavor. Also, the color of the final product (before adding the cheese) was not appealing. Granted, my taste runs a little sophisticated, so I think others would like this. My 7 year old nephew liked it), but he’s one of those chicken nuggets and mac and cheese only kids.