Yep.   I recently uttered those words.

And they were true.

{photo by Mariah Humphries}

I made Chipotle Sloppy Joes with Crunchy Coleslaw from The Healthy Beef Cookbook.   The minute I bit into one, I made that declarative statement.

I then made a plate up for my husband {who was working in his office at home} and took it to him.   I put the Crunchy Coleslaw on the side because he doesn’t like to mix his foods.   When I gave it to him I mentioned it was the best thing I had ever made.   He looked skeptical.

Later that evening he said…it was good.

The next day he had leftovers and put the Crunchy Coleslaw ON the Chipotle Sloppy Joes like it was intended and then declared…

I think this IS the best thing you ever made.

There.   It is official.

OK, so let’s go back in time a little bit before I share the recipe of the best thing I ever made.

A month or so ago, I made a little road trip with my blogging buddy, Lea Ann, to Houston for beef.

We will drive for beef.

We had been invited to the Houston Appetite for Inspiration hosted by the Texas Beef Council.   I now qualify as a beef groupie because I have attended the Dallas and Austin Appetite for Inspiration events as well.

What is not to like?

Beef.

Bloggers.

Chef Richard Chamberlain.

It was a super fun event {as always} with Houston bloggers.   We cooked up a storm and ate and ate and ate.

Each time I participate I am reminded of a recipe that I need to make more often at home and how easy it REALLY is to make it.

Which is why I went home and made Chipotle Sloppy Joes with Crunchy Coleslaw!

See, I did end up back at the best thing I ever made.

Chipotle Sloppy Joes with Crunch Coleslaw

Coleslaw Ingredients:

1/4 cup plain yogurt

1 T light mayonnaise

2 t cider vinegar

1/4 t hot pepper sauce

1/8 t salt

1 1/2 cups packaged coleslaw mix

1/2 red bell pepper cut into 1/8-inch-thick strips

black pepper as desired

Sloppy Joe Ingredients:

1 lb. ground beef {95% lean}

1/4 cup chopped onion

3/4 cup ketchup

1/2 cup frozen corn

1/2 cup canned black beans, drained

1/2 cup tomato sauce

1-2 t minced chipotle peppers in adobo sauce

1/2 t ground cumin

1/4 cup chopped fresh cilantro

1/4 t salt

1/4 t black pepper

4 whole wheat hamburger buns, split

Directions:

1. Prepare Crunchy Coleslaw – combine yogurt, mayonnaise, vinegar, pepper sauce, and salt in a small bowl.   Add coleslaw mix and bell pepper {I left out the bell pepper because I am not a fan}; toss to coat.   Season with black pepper.   Refrigerate, covered, until ready to serve.
2. Brown ground beef with onion in large nonstick skillet over medium heat 8-10 minutes or until beef is no longer pink, breaking the beef up into 3/4-inch crumbles.   Pour off drippings.   Stir in ketchup, corn, beans, tomoato sauce, chipotle peppers, and cumin; bring to a boil.   Reduce heat; simmer 5 minutes, stirring often.   Stir in cilantro, salt and black pepper.
3. Place beef mixture on bottom half of each bun; top with coleslaw.
4. Eat.

Let’s look at that picture one more time…

You thought I meant the one of me and Chef Chamberlain, didn’t you?

I have been honored to work with the Texas Beef Council over the last year and will continue to do so until they kick me out.

Check out their website for a huge variety of recipes like this one that makes beef easy – they even have an online cooking school with videos for people who need extra help like me.