Ingredients:

  • 2 lbs ground beef (85/15 lean-to-fat ratio)
  • 1 tbsp olive oil
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1 cup tomato sauce
  • 1/2 cup ketchup
  • 2 tbsp tomato paste
  • 2 tbsp brown sugar, packed
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp yellow mustard
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Place a large skillet over medium-high heat with the olive oil. Add the ground beef and break into small crumbles. Cook until browned and no longer pink to develop flavor through the Maillard reaction.
  2. Push the beef to one side of the skillet and add the diced onions and green bell peppers. Sauté for 3–4 minutes until translucent. Add minced garlic and cook for an additional 30 seconds.
  3. Drain any excess fat from the skillet to ensure the final sauce isn't greasy, then transfer the meat and vegetable mixture into a 4 to 6-quart slow cooker.
  4. In a small bowl, whisk together the tomato sauce, ketchup, tomato paste, brown sugar, Worcestershire sauce, apple cider vinegar, mustard, and spices.
  5. Pour the sauce over the beef mixture in the slow cooker and stir well to combine. Cover and cook on Low for 4 hours (or High for 2 hours) until the sauce is thick and syrupy.