Ground beef browns up rich and hearty here, then simmers with diced onion, green bell pepper, and garlic until everything turns soft and fragrant. The sauce builds deep, tangy-sweet flavor from tomato sauce, ketchup, brown sugar, a touch of yellow mustard, and a splash of apple cider vinegar, with smoked paprika and garlic powder rounding out the savory notes. Everything simmers low and slow until the sauce thickens and clings to the meat instead of pooling in the pan, so every scoop is saucy but never soupy. Pile the finished mixture onto your bun of choice and dig in while it's hot and messy in the best way. This one's a satisfying, crowd-pleasing dinner that works well for a gluten free table, no fuss required.
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Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
Reduce the heat to medium. Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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