Recipe by Hippie2MARS
I made these for a potluck at work and they were a definite hit! One thing I didn't put in the recipe: instead of using 1 bell pepper, I usually use 1/2 cup of tri-pepper mix. It's just red, yellow and green bell peppers, already diced. Publix sells it in their produce section. It's a real time saver!
Top Review by JKompelien
Although I am not particularily fond of "red sauce" BBQ's when I saw this recipe I had to try! and I did... I went out on a limb and made this for my husband's surprise 50th Birthday Party.. I figured the recipe for 60.. then doubled a single recipe x2 if that makes sense. It was delicious and even better a day later... I didn't use the nutmeg and I was short on tomato sauce but will even cut back on liquid somehow next time...as It was a little runnier than I like... With that being said... 5 STARS!! EXCELLENT and thank you very much for posting!
- 1360.77 g ground chuck
- 1 large vidalia onion, diced
- 4 stalk celery, diced
- 1 large bell pepper, diced
- 2 garlic cloves, minced
- 680.38 g tomato sauce
- 236.59 ml catsup
- 177.44 ml mild barbecue sauce
- 44.37 ml light brown sugar
- 44.37 ml Worcestershire sauce
- 44.37 ml white vinegar
- 14.79 ml beef bouillon granules
- 14.78 ml dry mustard
- 4.92 ml soy sauce
- 4.92 ml Mrs Dash southwest chipotle seasoning mix
- 2.46 ml nutmeg
Directions See How It's Made
- Brown the hamburger with the onions, garlic and peppers until the meat is cooked and the onions are clear.
- Drain well (I just leave mine in the colander draining while I prepare the sauce).
- In the crock pot, whisk together all the remaining ingredients.
- Fold in the hamburger mixture. Stir to coat.
- Cook on low for 5-6 hours.