Backyard Slugger Sloppy Joes

Heat the olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers. Add the ground beef and break it apart with a wooden spoon into small crumbles. Cook without stirring for the first 2 minutes to let it develop a brown crust, then continue breaking it up and cooking until no pink remains, about 6 to 7 minutes total.

If the beef has released an excessive amount of fat, tilt the pan and spoon off all but about 1 tablespoon. You want a little fat for flavor but not so much that the sauce becomes greasy.

Add the diced onion and green bell pepper to the skillet with the beef. Cook, stirring occasionally, for 4 to 5 minutes until the vegetables soften and the onion turns translucent. Add the minced garlic and cook for 30 seconds until fragrant.

Stir in the tomato sauce, tomato paste, dark brown sugar, Worcestershire sauce, apple cider vinegar, yellow mustard, smoked paprika, chili powder, and onion powder. Mix everything together thoroughly until the tomato paste is fully incorporated with no dark streaks remaining.

Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 15 to 18 minutes, stirring every few minutes, until the sauce has thickened substantially and clings to the meat. It should be saucy but not watery. If it reduces too much, add a splash of water to loosen it.

Season with the kosher salt and black pepper. Taste the filling and adjust the balance. If it needs more sweetness, add a pinch more brown sugar. If it needs more tang, add another splash of vinegar. The hallmark of a great Sloppy Joe is that sweet-tangy tension.

While the filling simmers, split the potato buns and spread the cut sides with the softened butter. Toast them in a dry skillet over medium heat, butter-side down, for 1 to 2 minutes until golden and lightly crisped.

Spoon a generous mound of the meat filling onto each toasted bottom bun. Cap with the top bun and press down just enough to make contact. Serve immediately with plenty of napkins.