Ingredients

  • 1 tablespoon canola oil
  • 2 1/2 pound ground sirloin
  • 3/4 cup green bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1 onion, small yellow, chopped
  • 1 tablespoon garlic, chopped
  • 1 cup tomato sauce
  • 1/2 cup lemon-lime soda
  • 1/2 cup ketchup
  • 2 tablespoons yellow mustard
  • 1 tablespoon cumin, ground
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon oregano, dried
  • 1/2 teaspoon black pepper
  • 3 tablespoons apple cider vinegar
  • 8 hamburger buns

Yield

Serves: 8

Preparation

Heat the oil in a large Dutch oven over medium-high. Add the beef, and cook, stirring to crumble, until browned, about 8 minutes. Stir in the bell pepper, celery, onion, and garlic; cook; stirring occasionally, until the onion is translucent, about 6 minutes. Drain well.

Transfer the beef mixture to a 5-quart slow cooker. Stir in the tomato sauce, soda, ketchup, mustard, cumin, Worcestershire sauce, salt, oregano, black pepper and 2 tablespoons of vinegar. Cover and cook on HIGH until slightly thickened, about 4 hours, or on LOW about 8 hours. Stir in the remaining 1 tablespoon vinegar. Serve the beef mixture on the hamburger buns.

Excerpt from "Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family" by Valerie Bertinelli. Copyright © 2017 by Valerie Bertinelli. Used with permission by Oxmoor House. All rights reserved.