Bison sloppy joe’s with dill potato salad

I love sloppy joe’s but the canned sauces are just gross and full of weird ingredients. There is however a fine balance to achieve the perfect “Joe”. It needs to be the right consistency, it needs a little heat, a little sour and a little sweet. I have tried for several years to find the right balance. I use Bison it is lower in cholesterol then ground beef and has much better flavor for me then turkey or chicken. Ground turkey and ground chicken are certainly perfectly good options but Bison is the best protein in my mind.
Butter toasting the bread is vitally important it creates that strong crust to hold the “Joes” mixture
The potato salad is a great side but fries, chips or slaw is also good choice

Bison sloppy joe's

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 4 people


  • 1 Lbs Bison
  • 1/3 Cup Onion Diced
  • 1/3 Cup Green pepper Diced
  • 2/3 Cup Ketchup
  • 1/3 Cup Water
  • 2 Tbls Worcestershire Sauce
  • 1 Tbls Brown sugar
  • 1 Tsp Hot sauce
  • 1 Tbls Tomato paste
  • 1 Tbls Dijon mustard
  • 2 Each Garlic clove Pressed
  • 1 Tsp Chili powder
  • Salt and pepper To taste
  • 4 Each Kaiser rolls Sliced
  • 2 Tbls Butter


  • Brown bison with onions and peppers drain halfway through browning but not second time
  • Add all the other ingredients except salt and pepper
  • Simmer until correct consistency. Not to dry not to runny I pull spoon through mixture if path stays clear for 20 seconds it is correct consistency. If sauce fills path right away to liquid
  • Butter rolls cut side and broil or grill in pan


Many variations on Sloppy Joe's include adding cheese to the mix or topping with cheese.  I do not prefer this but if you want to jazz it up go for it. 

Dill potato salad

Prep Time15 minutes
Cook Time25 minutes
1 hour
Total Time1 hour 40 minutes
Course: Side Dish
Cuisine: American
Servings: 4 people


  • 2 Lbs Potato Prefer yukold gold
  • 1/2 Cup Red onion Minced
  • 1/2 Cup Celery Minced
  • 3 Each Eggs Hard boiled
  • 1/2 Cup Sour cream
  • 2 Tbls Whole grain mustard
  • 1 Tbls White wine vinegar
  • 1 Tsp Dry dill weed
  • 1 Tsp Dry mustard
  • 2 Tbls Pickle relish


  • Boil potatoes skin on for 15 minutes or until tender but not soft
  • Place eggs in pot with 3 inches of water above. Bring to boil turn of heat cover let sit 14 minutes
  • Run potatoes under cold water and hand peel then chop
  • Cool eggs and peel then chop
  • Add all ingredients and thoroughly mix
  • Refriegerate for at least an hour

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