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Sloppy Joe Crockpot Chili
Andre Lewis

Sloppy Joe Crockpot Chili

This one sits halfway between a bowl of chili and the loose-meat sandwich filling from a lunch counter. Mustard and a little brown sugar make the connection, but it stays savory enough to eat with a spoon. Keep the bell pepper in small dice so it melts into the beef instead of floating in limp strips.
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Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85-percent lean ground beef
  • 1 cup diced yellow onion
  • 1 cup finely diced green bell pepper
  • 3 cloves garlic minced
  • 15 oz canned tomato sauce
  • 15 oz canned diced tomatoes
  • 15 oz canned kidney beans drained and rinsed
  • 1/3 cup ketchup
  • 2 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp light brown sugar
  • 2 tbsp chili powder
  • 1 tsp kosher salt

Method
 

  1. Brown the beef, onion and bell pepper in a skillet over medium-high heat for 9 to 10 minutes, crumbling the meat until it reaches 160°F.
  2. Drain the fat and cook the garlic and chili powder with the beef for 30 seconds.
  3. Transfer the mixture to a 6-quart crockpot and stir in the tomato sauce, diced tomatoes, beans, ketchup, mustard, Worcestershire, brown sugar and salt.
  4. Cover and cook on low for 5 to 6 hours until the peppers are very soft and the sauce clings to the crumbles.
  5. Stir thoroughly and cook uncovered on high for 15 minutes if the chili is loose enough to run off a spoon.