Here's what you'll need:
Ground Chuck, Onion, Bell Pepper, Garlic, Tomato Sauce, Ketchup, Barbecue Sauce, White Vinegar, Beef Bouillon (cubes, granules, or paste), Dry Mustard, Soy Sauce, Mrs Dash Southwest Chipotle Seasoning Mix, Nutmeg, (Brown Sugar, & Worcestershire Sauce - not pictured)
My bell pepper was frozen...hence, the frosted look!
Place ground chuck, onion, garlic, and bell pepper in large skillet or pot.
Stir together and cook over medium to medium-low heat until meat is browned.
Once meat is no longer pink, remove pan from heat and drain grease from meat mixture.
While meat is draining, add tomato sauce to crock pot/slow cooker. (I was out of tomato sauce, so I used canned diced tomatoes blended in the blender).
Add in ketchup.
Add in barbecue sauce.
Add in brown sugar.
Add in Worcestershire Sauce.
Add in white vinegar. (looks dark from adding previous ingredient)
Add in beef bouillon granules or beef bouillon cubes (I chose "Better than Bouillon" beef base). Note: if using bouillon cubes...dissolve cubes in 1/2 cup Hot water before adding to sauce, and then reduce tomato sauce by 1/2 cup (4 ounces).
Add in dry mustard.
Add in soy sauce.
Add in Chipotle Seasoning.
Add in nutmeg.
Whisk all ingredients until smooth.
The sauce at this point (before cooking) will have a strong tomato taste, but once cooked, it will taste richer and sweeter.
Add drained beef mixture to crock pot and stir thoroughly.
Cook over low heat for 5 to 6 hours. After cooking for a few hours, you may want to spoon off any excess grease or liquid floating on the top. You want the end result thick enough to stay on a bun.
My only changes to the recipe:
1) used Better than Bouillon beef base instead of granules
2) omitted celery
3) used 2 Tablespoons white vinegar instead of 3 Tablespoons
4) used 2.5 pounds ground chuck instead of 3 pounds
May be refrigerated for up to 3 days, or frozen up to 6 months.
See Freezer Preservation Tips
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