The freaky weather here in Chicago has moved from the high seventies to snowing in less than three days. Global warming or just a plain old midwestern version of Indian summer? The version in which Indians freeze to death in the snow while the colonists head south to discover Hilton Head. But alas, fall has broomed in and what better confort fare than turkey sloppy joes?
Having purchased ground turkey for half price ( I'm cheap but ALWAYS suspicious of discount meat), I decided to set the speed record for a dinner/lunch entree.
One tablespoon olive oil
2 medium onions- diced small
2 lbs of ground turkey
1/2 cup hot gardinera, chopped into small pieces
1 large jar of tomato sauce
1 Tablespoon Mesa Rosa Chipotle Spice
1 Tablespoon Rio Grande Chili Blend
Saute onions in olive oil, add ground turkey breaking up as you brown meat.
Add jar of sauce, both spices, chopped gardinera, simmer over low heat for at least a half hour, stirring throughout. Be careful adding additional salt- both spices have salt in them.
Serve on toasted buns...and with store bought Tater Tots. Instantly brings back memories of grade school lunches on a cold day, served by hair-netted lunchroom ladies with thick wrists, cigarette ashes on their uniforms, named Nora or Dot. Washed down by federrally funded milk...it is a perfectly unbalanced but delicious meal.