Sloppy Joses with Chipotle Cheddar Cheese

I decided it was time to put a little zip into the regular Sloppy Joe routine.  As always, adjust the seasonings to your taste. 

1 rib celery cut into chunks

2 carrots, peeled and cut into chunks

4 garlic cloves

2 onions, peeled and cut into chunks

1 jalapeno, top removed

6 slices bacon

2 T. vegetable oil

1 T. dark brown sugar

1 can Rotel tomatoes + 1 can water

1 6 oz. can of tomato paste (with roasted garlic)

3 T. Lea and Perrins

1 T. ground cumin

1 t. ancho chili powder

1 t. chipotle powder

2 T. hot sauce
1 pound ground chuck
S and P

Rolls for serving

Chipotle Cheddar Cheese slices

Put the celery, carrots, garlic, onions, jalapeno and bacon into a food processor and let it convert all these veggies and bacon into a nice orange slush.

Heat the vegetable oil in a deep Dutch oven and add the processed veggies and bacon.  Cook for 15 - 20 minutes until the veggies are softened.

While they're simmering away, mix together the tomatoes, water, tomato paste and Worcestershire sauce.  Set aside.

Add the spices and hot sauce into the veggie mixture and then add the ground chuck, breaking it up with a spoon.  Cook until the meat is no longer pink.  Add the reserved liquid ingredients and bring to a boil.  Reduce to simmer, cover and let cook for 20 - 25 minutes.  Adjust seasonings.

Slice the rolls, spoon on the Sloppy Jose mixture and top with cheese.