Sloppy Joes with Texas Toast

Props to The Kitchen on Food Network for this one.

Olive oil

1 lb ground beef

2-3 jarred pepperoncinis, minced and seeds removed

2 cloves garlic, minced

1 medium onion, chopped

1 small red pepper

1 15 oz can puréed tomatoes

2 T tomato paste

2 T brown sugar (or dates to make Whole 30 - see note)

2 T white wine vinegar

1 T Worcestershire sauce (or 1 T spicy mustard and 1 T coconut aminos to make Whole 30)

1/2 t each paprika, cayenne, onion powder, garlic powder, ground coriander (go light on the cayenne to make less spicy or omit altogether)

Pinch ground clove

Salt and black pepper

Texas toast or baked potato (to make Whole 30)

1. In a medium bowl, whisk together tomato purée, brown sugar, vinegar, Worcestershire, spices, and salt and pepper. Set aside.

2. Heat olive oil to coat pan. Add ground beef and cook for 5 minutes. Add pepperoncini, onion, red pepper, and tomato paste. Cook for about 2-3 more minutes.

3. Pour the sauce mixture over the meat, bring to a simmer. Lower heat, Cover and cook for an additional 20 minutes.

4. Serve over Cooked Texas toast open faced.

NOTE: To prepare dates to make Whole 30 compliant, boil water and add 3 dates. Boil for 5 minutes to soften. Place dates in food processor. Instead of mixing ingredients for sauce, blend tomatoes through salt and pepper in the food processor.