*As of May 2009, this recipe can be made gluten free by using the products in parenthesis.
One recipe makes 16 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 (I used orange peppers too.)
1/2 c. water
4T. 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. Divide meat between two gallon-size Ziploc freezer bags.
Serving Day:Place in microwave-safe bowl. Microwave until heated through. Serve on toasted buns