Prep 15 mins
Cook 2 hrs 30 mins
This is one of my childhood favorite recipes from my dear Auntie. Kids adore this as it's a sweeter barbecue. I love it on toasted buttered buns with thinly sliced onion and dill pickle pieces.
- 2 lbs ground chuck
- 1 onion, chopped
- 1 medium green pepper, chopped
- 1 stalk celery, chopped
- 1 (14 ounce) bottle ketchup
- 2 tablespoons dry mustard
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1⁄2 cup water
- salt and pepper
- Brown ground chuck and vegetables in a dutch oven, until meat loses its red color.
- Drain well.
- Add remaining ingredients and mix well.
- Simmer at least 2 hours to blend flavors.
This is just like my mom use to make! I didn't change anything and we gobbled them up. I might add just a tad less vinegar next time, but not much less. The consistency was just right and I love the sweet, but not too sweet taste. I tried some on a toasted, buttered bun with sliced onion (didn't have dill pickles) and it was delicious that way! My mom and I had this with Deviled eggs recipe#60306. Thanks for posting this recipe!
This is very similar to the recipe I use for sloppy joes. Because it was a weeknight, I used the pressure cooker to speed up the process, and since the liquid doesn't evaporate in pressure cooking, I did not add any water. It was plenty "sloppy" and I'm glad I didn't add the water. I think this would work well in a crockpot, too.
Great recipe! This is on our regular rotation. Freezes great too. Even my picky 3 yo daughter gobbled them up!