This slow cooker classic starts with browned ground beef, softened onion and green bell pepper, and a good hit of garlic, all simmered down in a rich tomato sauce and tomato paste base. A touch of brown sugar, tangy mustard, and apple cider vinegar balance the sweetness against the smoky depth of paprika, while hours in the crockpot let everything meld into a thick, saucy, deeply flavorful mixture. It's the kind of low-effort dinner that basically builds itself while you go about your day, then rewards you with a scoopable, spoonable filling that's begging for a good bun and a few crisp pickle slices on top. Simple pantry staples, minimal hands-on time, and big comfort-food payoff make this an easy one to keep on repeat. It's a solid pick for a gluten free dinner rotation, especially on busy weeknights when you want something hearty without much fuss.
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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 throughout with no pink remaining, about 7–8 minutes. Tilt the skillet and spoon off all but about 1 tablespoon of the rendered fat.
Add the onion and green bell pepper to the skillet and cook over medium heat, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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