Best Sloppy Cola Joe Dogs Recipes

SLOPPY JOE DOGS

Steps:

• In a Dutch oven, cook the beef, celery, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato soup, brown sugar, ketchup, vinegar, mustard, Worcestershire sauce, pepper, salt and garlic powder; heat through., Grill hot dogs, covered, over medium heat for 6-10 minutes or until heated through, turning occasionally. Serve on buns. Top each with 1/4 cup beef mixture. If desired, top with warmed cheese dip and grilled onions.

SLOPPY COLA JOE DOGS

Steps:

• 1. Saute onion in hot oil in a large skillet over medium-high heat 4-5 minutes or until onions are caramel colored.
• 2. Add ground beef to skillet, and cook over medium-high heat, stirring often, 5-6 minutes or until meat crumbles and is no longer pink; drain.
• 3. Return beef mixture to skillet. Stir in tomato paste and next 2 ingredients, and cook, stirring occasionally, 3-4 minutes or until mixture thickens and color darkens. Stir in cola and 1/2 cup water and cook, stirring constantly for 6-8 minutes or until bubbly. Remove from heat and stir in pepperoncini peppers; add salt and red pepper to taste.
• 4. Serve beef mixture imediately on buns with coleslaw.

COCA COLA SLOPPY JOES

Steps:

• Brown beef and onion in a large skillet.
• Drain well.
• Stir in remaining ingredients as listed.
• Mix well.
• Cover and simmer for 30 minutes.

PULLED PORK SLOPPY JOE DOGS

Steps:

• Heat the oil in a pan and fry the onions until golden, then tip in the garlic powder and garlic cloves, and cook for a few minutes. Stir in the tomato purée, oregano and paprika, then pour in the chicken stock and bring to the boil. Add the pork and stir through any sauce that comes with it. Simmer for 1 hr-1 hr 15 mins until reduced, adding the peppers and chilli 10 mins before the end. Take off the heat and shred the pork through the sauce, then stir through the mustard and set aside.
• Heat the hot dogs following pack instructions. When ready to serve, lay a dog in each bun, spoon over the pork, zigzag over soured cream and mustard, then finish with the shallots and mustard seeds.