Sloppy Joe Thomases

Make the sloppy joes

1. Finely chop the onion, carrot and celery. A mini food processor is handy; pulse until finely chopped rather than puréed. Mix the dry seasonings in a small bowl. If starting with dry rice, cook it separately according to its package while you make the filling, then measure out ½ cup cooked. Ready-cooked rice can go straight into the pan in step 7.
2. Heat a wide skillet or Dutch oven over medium-high heat. Brown the beef in two batches, breaking it into small crumbles and letting released moisture cook off so the meat can brown. Allow about 10 to 12 minutes total. Transfer the beef to a bowl and spoon off excess fat, leaving about 1 Tbsp in the pan for the vegetables.
3. Lower the heat to medium. Add the onion, carrot and celery. Cook, stirring often, for about 12 to 15 minutes, or until all three are very soft. Taste a piece of carrot to check; give it more time if it still has a hard bite. Lower the heat if the vegetables start browning before they soften. Add the garlic and cook for about 30 seconds.
4. Push the vegetables to the sides and spread the tomato paste in the middle of the pan with a wooden or heatproof silicone spatula. Cook for 2 to 3 minutes, stirring and scraping actively, until it turns deep brick red and leaves a browned coating on the pan. Lower the heat if it starts getting too dark. Browning is good; don't let it burn.
5. Stir the seasoning blend into the vegetables, paste and fat. Cook for about 60 seconds, stirring constantly, until fragrant. Immediately pour in ¼ cup chicken broth and scrape up the browned bits from the bottom of the pan.
6. Return the beef and its juices to the pan. Stir in the ketchup, mustard, Worcestershire, tamari, fish sauce, bouillon paste and 1½ tsp apple cider vinegar. Bring to a gentle simmer and cook uncovered for about 10 to 15 minutes, stirring occasionally, until the sauce coats the beef and the filling will mound on a bun. Add more broth a tablespoon at a time if it gets too thick. Cook the beef mixture to at least 160°F, checked with a food thermometer, before tasting.
7. Fold in the ½ cup cooked rice and cook gently for another 5 to 7 minutes, stirring, until hot throughout. Break up any clumps of ready-cooked rice directly in the pan; no microwaving needed. Add a splash of broth if the rice tightens the filling too much.
8. Turn off the heat and taste with a clean spoon. Add apple cider vinegar about ½ tsp at a time and salt a small pinch at a time, stirring and tasting after each addition. Repeat until the filling tastes full and bright. The sauces and bouillon already contribute salt, so let taste guide you. If using lemon, start with 1 tsp fresh juice and adjust to taste.
9. Butter the cut sides of the buns and toast them in a skillet until golden. Spoon on the hot filling, add cheddar and pickles if you like, then scatter the crushed salt-and-vinegar kettle chips over the meat just before closing the buns and serving.