Smoky Ancho BBQ Sloppy Joes with Crispy Potato Wedges

Remember the sloppy joes from your school cafeteria? This version is a delicious upgrade. We’ve swapped the bland sauce for a smoky, tangy BBQ blend with a kick of ancho chili powder. Topped with crunchy dill pickle slices and served on soft potato buns, these sloppy joes are anything but ordinary.

On the side, crispy oven-roasted potato wedges make the perfect companion. They’re easy to prepare while the beef simmers, so you can have a complete, satisfying meal on the table in about 30 minutes. Keep those napkins handy-these are still delightfully messy!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into 1/2-inch thick wedges. Toss with half the cooking oil, salt and pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and crispy.
3. While potatoes roast, peel and dice the onion. Slice the dill pickle into rounds.
4. In a small bowl, whisk together the BBQ sauce, ketchup, beef stock concentrate, ancho chili powder and cornstarch until smooth.
5. Heat the remaining oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 4-5 minutes. Drain excess fat if needed.
6. Add the diced onion to the skillet and cook for 2-3 minutes until softened. Pour in the sauce mixture and stir to combine. Reduce heat to low and simmer for 3-4 minutes, until the sauce thickens.
7. Toast the potato buns lightly in a toaster or under the broiler.
8. Spoon the sloppy joe mixture onto the bottom buns. Top with pickle slices and close with the top buns. Serve with the roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of chili powder?

Yes, you can substitute regular chili powder or chipotle powder, but the flavor will be different. Ancho chili powder has a mild, smoky heat.

Can I make this recipe with ground turkey or chicken?

Absolutely. Ground turkey or chicken works well. Just be sure to cook it thoroughly and drain any excess fat.

How do I store leftovers?

Store the sloppy joe mixture and potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat the meat mixture in a skillet or microwave and reheat the potatoes in the oven to restore crispiness.