Adapted from Best Loved Slow Cooker Recipes
*As of May 2009, this recipe can be made gluten free by using the products in parenthesis.
Makes 10 servings
3 lb. ground beef
1 c. chopped onion
2 cloves garlic, minced or ¼ tsp. garlic powder
1 1/2 c. ketchup (*Heinz)
1 c. chopped green pepper
1/2 c. water
4 T. brown sugar (*organic)
4 T. prepared mustard (*French’s)
4 T. vinegar (*red wine vinegar)
4 T. Worcestershire sauce (*French’s or Lee & Perrins)
3 tsp. chili powder
In large skillet, brown ground beef, onion and garlic. Cook until meat is brown and onion is tender. Drain fat. In any size crock pot, combine remaining ingredients. Stir in meat mixture. Cover and cook on Low 6-8 hrs. or on High 3-4 hrs.
Allow mixture to cool. Place silicone muffin tin on a cookie sheet. Spoon meat into each section of tin. Freeze just until meat is frozen in solid pieces. Pop out disks and place in freezer Ziploc bags. Of course, you can also just pour the entire mixture into a gallon size freezer Ziploc bag. I like the convenience of being able to pull out only the amount we need.
Take out one or two disks per sandwich, depending on how much meat you like. Place in small microwave-safe bowl. Microwave until heated through. Serve on bun.