Ingredients:

  • 5 lbs Ground Beef (80/20 ratio)
  • 1 large Yellow Onion, finely diced
  • 1 Green Bell Pepper, finely diced
  • 2 cloves Garlic, minced
  • 1 Tbsp Olive Oil
  • 1 tsp Dry Mustard Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Cayenne Pepper (optional)
  • 1/4 cup Ketchup
  • 1/4 cup Brown Sugar, packed
  • 2 Tbsp Worcestershire Sauce
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Yellow Mustard
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 (15 oz) can Tomato Sauce
  • 1/2 cup Water or beef broth
  • 6 Hamburger Buns
  • Optional Toppings: Sliced Dill Pickles, Shredded Cheddar Cheese

Instructions:

  1. Finely dice the onion and green pepper. Mince the garlic.
  2. Brown the ground beef in a large skillet over medium-high heat until no pink remains. Drain off any excess fat thoroughly. If skipping this step, place the raw, crumbled beef directly into the slow cooker.
  3. If you browned the meat, use the residual fat (or add 1 Tbsp olive oil) to sauté the diced onion and pepper in the skillet for 5–7 minutes until softened. Add the minced garlic during the last minute until fragrant. Transfer sautéed vegetables to the slow cooker.
  4. In the slow cooker (with the meat and vegetables), add the ketchup, brown sugar, Worcestershire sauce, cider vinegar, yellow mustard, dry mustard, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir well to combine.
  5. Pour in the tomato sauce and water/broth. Stir until the sauce mixture is evenly distributed throughout the meat.
  6. Cover the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, stirring halfway through cooking time.
  7. The mixture should be thick and rich. If it seems too thin near the end of cooking, remove the lid for the final 30 minutes to allow steam to escape and thicken the sauce. Taste and adjust salt/pepper as needed.
  8. Spoon generously onto soft buns. Top immediately with your choice of cheese or pickles.