Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, cook ground beef and onion over medium heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain. Cool slightly.
Meanwhile, in a large resealable freezer bag or airtight container, combine pepper strips, tomato sauce, chili sauce, molasses, Dijon mustard, Worcestershire sauce, garlic, oregano, salt, thyme and black pepper. Add meat mixture to pepper mixture in bag. Seal and freeze for up to 1 month.
To serve, thaw meat mixture in the refrigerator for 24 hours. Transfer meat mixture to a 3 1/2- or 4-quart slow cooker. Stir in beer. Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. Serve meat mixture in buns (if desired, use a slotted spoon for serving).