Ingredients:

  • 2 lbs 80/20 ground chuck
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1.5 cups ketchup
  • 2 tbsp brown sugar, packed
  • 1 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 tbsp apple cider vinegar

Instructions:

  1. Place the 2 lbs ground chuck in a large skillet over medium high heat.
  2. Use a spatula to crumble the meat until no large chunks remain and it's mostly browned.
  3. Transfer the beef to a colander to remove excess grease.
  4. In the same skillet, toss in the diced yellow onion and green bell pepper. Cook for 5 minutes until the onions are translucent and fragrant.
  5. Stir in the 3 cloves of minced garlic and cook for just 60 seconds until you smell that distinct roasted aroma.
  6. Transfer the beef and sautéed vegetables into the slow cooker.
  7. In a small bowl, combine the 1.5 cups ketchup, brown sugar, Worcestershire sauce, yellow mustard, chili powder, smoked paprika, and apple cider vinegar.
  8. Pour the sauce mixture over the beef in the slow cooker and stir well until every crumble is coated.
  9. Add the 1 tsp kosher salt and 1/2 tsp black pepper, giving it one final stir.
  10. Cover and cook on LOW for 4 hours. The sauce is ready when it is thick, dark, and bubbles lazily.