Ingredients

Scale

FOR THE SLOPPY JOES:
¼ cups Canola Oil
1/2 Roasted Red Bell Pepper, Diced
1/2 Green Bell Pepper, Diced
1/2 Red Onion, Diced
1 pound Ground Angus Beef
1 pound Italian Sausage
2 Tablespoons Minced Garlic
¼ cups Red Wine
¼ cups Apple Cider Vinegar
1 Tablespoon Jalapeno Peppers, Diced
1 teaspoon Cayenne Pepper
1 Tablespoon Paprika
1 teaspoon Ground Cumin
1 teaspoon Dry Mustard Powder
¾ cups Tomato Paste
2 Tablespoons Brown Sugar, Packed
½ cups Worcestershire Sauce
1 teaspoon Hot Sauce, Optional
1 teaspoon Liquid Smoke (optional)
Salt And Pepper, to taste
8 whole Hawaiian Buns
FOR THE ONION RINGS:
1 quart Canola Oil
2 whole Eggs
1 cup Milk
2 cups Flour
2 teaspoons Cayenne Pepper
2 teaspoons Paprika
2 teaspoons Garlic Powder
2 Tablespoons Salt
3 cups Vidalia Onions Or Another Sweet Onion Cut Into Half Moons Or Rings

Instructions

For the Sloppy Joes:
In a large skillet over medium high heat, heat the oil. Add the peppers and onions and cook for 5 minutes or until softened.
Add the beef and Italian sausage and cook thoroughly. Break up the meat while cooking. One the meat is complete, add the garlic and stir. I did not drain the grease but if there is a lot of grease, go ahead and drain some of that excess grease out.
Stir in the wine and the remaining ingredients (except the rolls). Reduce the heat to medium-low, cover, and simmer for 20 to 30 minutes, until mixture thickens. I would allow it to simmer as long as possible. The longer the better.
Serve on rolls with onion rings/straws.
For the onion rings/straws:
In a medium heavy-bottomed pot, heat the oil to 350ºF.
Whisk together the eggs and milk in a medium bowl. Mix the flour, cayenne, paprika, garlic powder, and salt in another.
I cut the onions as rings but you can cut them as half-moons. Soak the onions slices in the egg-milk mixture for 10 minutes. Shake off the excess liquid and dredge them in the flour. Add them to the oil and cook until golden brown, about 3 minutes. Remove and turn to paper towels. Repeat with the remaining onion slices.

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