Church Supper Sloppy Joes for 60

Sloppy Joes on a bun with potato chips on the side.

Sloppy Joe Recipe For Large Crowd, Church Cookbook Recipe.

Course Main Course Beef

Cuisine American

Prep Time 30

Cook Time 30

Servings

Calories 263kcal

Author Lea Ann Brown

Ingredients

8 pounds ground beef extra lean
1/3 cup flour
2 1/2 cups celery diced
2 1/2 cups onion diced, about 2 medium onions
1/2 cup mustard or more to taste
1/2 cup vinegar
1/2 cup brown sugar light brown, or dark brown
28 ounces catsup 3 1/2 cups
2 cups water
60 Hamburger buns small ones, but not slider buns

Instructions

In a very large fry pan, brown hamburger meat in three batches. Once the first batch is about half way browned, add 1/3 of the onion, 1/3 of the celery and 1/3 of the flour. Once the meat is browned, move the mixture to a big soup pot and repeat with two more batches.
Use an 8 quart soup pot. I have used a 6 quart, it works but a little tight on space.
Once all of the ingredients are in the big soup pot, add remainder of the ingredients and simmer for at least 30 minutes. If the mixture seems dry, or needs a little punch of flavor, I add a little bit of your favorite bottled bbq sauce.
Adjust seasonings to taste and serve on hamburger buns.

Notes

Important Note: if using 1/2 cup serving of sloppy joe mix per bun, this will make 50 Sloppy Joes. 1/2 cup makes an ample serving per bun with a little spillage off the sides of the bun. Like we all expect a sloppy joe to look.

Using 1/3 cup serving per bun will yield 60 Sloppy Joes with a smaller about of meat per bun.

If you'd like to Sloppy Joes using slider buns, this should yield about 80 - 100 Sloppy Joe Sliders.

Hamburger Buns: Not all hamburger buns are created equal. There are some very large buns available for sale. Choose the smaller 3 1/2 inch buns for this recipe to accommodate the number of servings.

Make Ahead:

Make these sloppy joes ahead of time and freeze. Use gallon zip lock bags. Just push the air out of the bags, once you put meat in and they’ll lay flat in the freezer for easy storage. Let them thaw overnight in the fridge, then reheat when ready.

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