They call her “The Sauce Queen.” We call her Our Hero. Laurie Nielsen Neumayer, certified chile fan and Omaha, Nebraska resident, got in touch with The Chile Trail to share her recipe for Green Chile Sloppy Joes.


Okay, let’s pause for a moment. Sloppy Joe + Green Chile + Velveeta = happiness. That’s why we’re pleased as punch to award Laurie the Golden Chile Award this week. Laurie’s been kind enough to share her recipe with us, her humble subjects. So get cookin’!

Here’s what The Sauce Queen has to say about her killer Green Chile Sloppy Joe recipe:

“One time I had some left over roasted green hatch chiles to add to my usual sloppy joe toppings of mayo and Velveeta and voila, a new family classic was born.  By the way, on the sloppy joe meat, it’s really good to double or triple the recipe and then use the leftovers for tacos, burritos, etc.”

Green Chile Sloppy Joes

1 lb. lean hamburger
1 medium yellow onion, chopped
1/2 cup Heinz ketchup
1 can tomato sauce plus water to rinse out the can (about 1/2 a can)
1 Tbsp. Worcestershire Sauce
1 tsp. sugar
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 tsp. ground mustard
1 Tbsp. ground cumin
1 Tbsp. New Mexico Red Chile Powder

To top:

Sliced onions
Slices of Velveeta cheese
Chopped Green Chile

Brown the hamburger and onion together, until both are well cooked, at least 15-20 minutes. I don’t drain the hamburger/onion mixture, but this depends upon the cook. Add the remaining ingredients and simmer together for 30–60 minutes. It will look very wet at first, but the liquid cooks off. The more this cooks, the better it is. Leftovers are really good in a burrito or taco.

Place sloppy joe mixture on buns, top with sliced onions, Velveeta cheese and chopped green chile.