A Rhode Island exclusive. Kind of like a Sloppy Joe but far superior. Spicy enough to earn it's name, it's best washed down with a good beer. For you non Rhodey people, torpedo rolls are just the long sandwich rolls.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.

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  • Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.

Nutrition Facts

642.5 calories; 32.9 g protein; 80.7 g carbohydrates; 69 mg cholesterol; 1160.3 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/27/2004
I am from little Rhody. And this is a recipe that brings me back to my childhood. I remember carnivals they always had the dynamite stands. They go quick and now it is a family favorite. You can make them as mild or as spicy as you like according to your taste buds. My grandmom gave me this recipe along time ago and I lost it in a move. I was craving for some dynamites and so I looked it up knowing I would find the recipe on this website. Thank you for posting this recipe. It brings back some fond memories. Read More
(21)

Most helpful critical review

Rating: 3 stars
10/14/2008
I want to rate this recipe higher because dynamites are so freakin awesome. But unfortunately this recipe is a start but as-is does not make a great batch of dynamites. Here are the changes you need: After browning your meat add a large red bell pepper (not one strip) and 2 large green bell peppers seeded and cut into STRIPS. Add two large onions (not medium) also cut into strips. Add 4 cloves of garlic and 4 large ribs of celery chopped. Cook until vegetables are tender. Drain the grease and add a tablespoon of dried oregano 1 to 2 tablespoons (not teaspoons) of red pepper flake and salt and pepper along with the rest mentioned in the recipe to the crock pot. The secret ingredient is 4 to 6 ounces of yellow cheddar. Unfortunately one batch of dynamites will never replicate the taste of church bazaar dynamites where all the members of the ladies auxiliary make a batch of their recipe and 20 batches are mixed together in a huge pot and dished out to lucky patrons. Mmmm. Read More
(52)
18 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
06/27/2004
I am from little Rhody. And this is a recipe that brings me back to my childhood. I remember carnivals they always had the dynamite stands. They go quick and now it is a family favorite. You can make them as mild or as spicy as you like according to your taste buds. My grandmom gave me this recipe along time ago and I lost it in a move. I was craving for some dynamites and so I looked it up knowing I would find the recipe on this website. Thank you for posting this recipe. It brings back some fond memories. Read More
(21)
Rating: 3 stars
10/14/2008
I want to rate this recipe higher because dynamites are so freakin awesome. But unfortunately this recipe is a start but as-is does not make a great batch of dynamites. Here are the changes you need: After browning your meat add a large red bell pepper (not one strip) and 2 large green bell peppers seeded and cut into STRIPS. Add two large onions (not medium) also cut into strips. Add 4 cloves of garlic and 4 large ribs of celery chopped. Cook until vegetables are tender. Drain the grease and add a tablespoon of dried oregano 1 to 2 tablespoons (not teaspoons) of red pepper flake and salt and pepper along with the rest mentioned in the recipe to the crock pot. The secret ingredient is 4 to 6 ounces of yellow cheddar. Unfortunately one batch of dynamites will never replicate the taste of church bazaar dynamites where all the members of the ladies auxiliary make a batch of their recipe and 20 batches are mixed together in a huge pot and dished out to lucky patrons. Mmmm. Read More
(52)
Rating: 5 stars
06/27/2004
I am from little Rhody. And this is a recipe that brings me back to my childhood. I remember carnivals they always had the dynamite stands. They go quick and now it is a family favorite. You can make them as mild or as spicy as you like according to your taste buds. My grandmom gave me this recipe along time ago and I lost it in a move. I was craving for some dynamites and so I looked it up knowing I would find the recipe on this website. Thank you for posting this recipe. It brings back some fond memories. Read More
(21)
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Rating: 4 stars
09/25/2016
I've been making and eating "dynamites" for decades and what I know for sure is that there are as many recipes for these as there are for meatloaf! Some use tomato paste or sauce or crushed tomatoes. Some add chopped celery fresh parsley and/or garlic. This recipe is fine and will give decent results but the rule I've always followed is that for every pound of meat I use two pounds of onions and two pounds of peppers (half green half red is really nice) and I cut the peppers chunky so they will stand out! It's all about preference. Enjoy. Read More
(19)
Rating: 4 stars
02/28/2006
For more flavor I added about 4 cups of chopped celery (at least 1/2 inch chunks) one can of tomato paste with equal parts water one 15 ounce can tomato sauce and large can of whole tomatoes. My mother-in-law makes this and usually serves it on hot dog or hamburger rolls. I've even served it on top of pasta...yummy. Thanks Read More
(12)
Rating: 1 stars
07/18/2004
I can't believe I made this! I was stupid enough to make something that had only two reviews. My DH and 3 teen sons poured BBQ sauce on to try to give it some flavor. Sorry to be so negative but please make ANYTHING besides this! Read More
(6)
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Rating: 5 stars
01/28/2005
i follow driections and my family loved it.will be making again i like to add hot sauce seperately Read More
(4)
Rating: 5 stars
03/28/2011
I'm from R.I. now in texas and My daughter makes this and everyone loves them.Making a pot right now They are the best and deserve the name DYNAMITES!!! Read More
(4)
Rating: 4 stars
05/04/2013
Can't compare this to the true Rhode Island dynamite sandwich taste since I've never had one but my son described this one pretty good "A very well done sloppy Joe". I followed everything as directed except halved the recipe (I did add a whole red pepper cut into chunks thinking that is probably what the cook meant). Served on hoagie rolls topped with shredded cheddar cheese and kosher dill pickle slices. The hubs really liked it. I did find the history a bit interesting and now I can say I I've had one. A cool side of creamy dill sour cream cucumbers goes well with this. Read More
(2)
Rating: 5 stars
06/06/2012
Great for parties. The longer it cooks the better it is. I add fresh Parsley basil also. Childhood staple in my home growing up. Read More
(2)