Easy Hatch Chile Sloppy Joes

I grew up thinking sloppy joes came from a can. My mom would open that familiar red can, heat it up, and serve it on hamburger buns. It wasn’t bad, but it wasn’t great either.

Then I discovered hatch chiles during a trip to New Mexico. These peppers have this amazing smoky flavor that’s completely different from regular bell peppers or jalapeños. When I got home, I started experimenting with adding them to my favorite comfort foods. That’s how these hatch chile sloppy joes were born—taking something familiar and giving it a Southwest twist that actually makes sense.

What Kind of Hatch Chile Peppers Should I Use?

Fresh Hatch chiles are your best bet if you can find them during their short season from late summer to early fall, but don’t worry if you can’t get your hands on fresh ones. Frozen roasted Hatch chiles work just as well and are available year-round at many grocery stores, especially in the Southwest. You can also use canned Hatch chiles in a pinch, though they’ll be a bit softer in texture. When it comes to heat level, Hatch chiles range from mild to hot, so choose based on your spice preference – mild varieties give you that signature earthy flavor without much kick, while the hot ones will definitely bring some heat to your sloppy joes.

Options for Substitutions

This recipe is pretty adaptable, so here are some easy swaps you can make:

• Hatch chile peppers: If you can’t find fresh Hatch chiles, try poblano peppers or Anaheim chiles. You can also use a 4-ounce can of diced green chiles, though you’ll miss out on that smoky roasted flavor.
• Hatchup (Hatch chile ketchup): Regular ketchup works fine here – just add an extra teaspoon of Hatch chile powder or a pinch of chipotle powder to get some of that chile flavor back.
• Hatch chile powder: Substitute with regular chili powder, chipotle powder, or even paprika if you want less heat. Start with half the amount and taste as you go.
• Ground beef: Ground turkey, pork, or plant-based alternatives like Beyond Meat work great. Just keep in mind that leaner meats might need a splash more oil.
• Brown sugar: White sugar, honey, or maple syrup can step in here. If using liquid sweeteners, reduce the water slightly to keep the right consistency.
• Hamburger buns: Toast up some regular sandwich bread, use slider buns for smaller portions, or serve over rice or baked potatoes for a different twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Hatch chile sloppy joes is not properly draining the fat from your ground beef, which can leave you with a greasy, unappetizing mixture that won’t hold together well on the bun.

Another common error is adding all the liquid at once – start with less water and gradually add more as needed, since the mixture should be saucy but not soupy, and remember that it will thicken as it simmers.

Don’t rush the cooking process by cranking up the heat, as letting the mixture simmer on medium-low for 15-20 minutes allows the flavors to meld together and prevents the brown sugar from burning.

Finally, toast your hamburger buns lightly before serving to create a barrier that prevents them from getting soggy from the sloppy joe mixture.

What to Serve With Hatch Chile Sloppy Joes?

These spicy sloppy joes are perfect with classic picnic sides that help cool down the heat from those Hatch chiles. I love serving them with crispy sweet potato fries or regular fries for dipping, plus a side of creamy coleslaw that really balances out the spiciness. Corn on the cob with butter and lime is another great choice, especially during Hatch chile season when everything feels like a summer cookout. For something lighter, try a simple cucumber salad or some pickles on the side – the tangy crunch is the perfect contrast to these messy, flavorful sandwiches.

Storage Instructions

Refrigerate: The sloppy joe mixture keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day after all those Hatch chile flavors have had time to meld together. Just store the meat mixture separately from the buns to keep everything fresh.

Freeze: This recipe is perfect for freezing! Let the mixture cool completely, then portion it into freezer bags or containers for up to 3 months. I like to freeze it in family-sized portions so I can pull out just what I need for dinner on busy nights.

Warm Up: To serve your leftover sloppy joes, just heat the mixture in a saucepan over medium heat, stirring occasionally until warmed through. You might need to add a splash of water if it seems too thick. From frozen, let it thaw overnight in the fridge first, then heat as usual.

Preparation Time	10-15 minutes
Cooking Time	30-35 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 90-100 g
• Fat: 100-110 g
• Carbohydrates: 180-200 g

Ingredients

For the sandwich filling:

• 1 tbsp olive oil
• 1 medium red onion, diced
• 2 hatch green chiles, roasted, peeled, seeded, and chopped
• 1 1/2 lb ground beef or plant-based ground meat
• 3/4 cup hatch chile ketchup
• 1/2 cup packed brown sugar
• 6 oz tomato paste
• 1 tbsp hatch chile powder
• 1 cup water (add extra if needed)

For assembling:

• 6 hamburger buns

Step 1: Sauté the Aromatics

• 1 tbsp olive oil
• 1 medium red onion, diced
• 2 Hatch green chiles, roasted, peeled, seeded, and chopped

Heat the olive oil in a large heavy pot over medium heat.

Add the diced red onion and sauté until the onion is translucent, about 4-5 minutes.

Add the chopped Hatch green chiles and continue sautéing for another 2 minutes, allowing the flavors to meld.

Once softened and fragrant, remove the pepper-onion mixture from the pot and set it aside.

Step 2: Brown the Ground Beef or Plant-Based Meat

• 1 1/2 lb ground beef or plant-based ground meat

In the same pot, add the ground beef or plant-based ground meat.

Brown it over medium-high heat, breaking up the meat with a spatula, until fully cooked through and no longer pink.

Drain off any excess grease from the pot to prevent the finished mixture from being too oily.

Step 3: Prepare the Sauce

• 3/4 cup Hatch chile ketchup
• 1/2 cup packed brown sugar
• 6 oz tomato paste
• 1 tbsp Hatch chile powder
• 1 cup water

In a medium bowl, whisk together the Hatch chile ketchup, packed brown sugar, tomato paste, Hatch chile powder, and water until well combined.

This sauce will give the mixture its classic flavor and just the right amount of sweetness and heat.

I like to use a little extra chile powder if I’m looking for a spicier kick.

Step 4: Simmer the Sloppy Joe Filling

• prepared sauce from Step 3
• pepper-onion mixture from Step 1

Pour the prepared sauce over the browned ground meat in the pot.

Return the sautéed pepper-onion mixture from Step 1 to the pot.

Stir until everything is well combined.

Let the mixture simmer over low heat for about 20 minutes, stirring occasionally.

If you notice the filling getting too thick, add extra water a little at a time until it reaches your desired loose consistency.

Step 5: Assemble and Serve

• simmered Sloppy Joe filling from Step 4
• 6 hamburger buns

Spoon the hot, simmered Sloppy Joe mixture onto the hamburger buns.

Serve immediately while warm and enjoy.

For an extra hit of flavor and freshness, I sometimes add a handful of chopped fresh cilantro or a quick squeeze of lime before serving.