Taverns

If you grew up in the Midwest, you know taverns. They’re loose meat sandwiches, cousins of the Sloppy Joe but with their own personality. Browned ground beef slow-cooks all day in a tangy ketchup sauce spiked with chili powder and dry mustard until the flavors meld into something deeply savory.

The Crock-Pot does all the work. That long, lazy simmer on low breaks the meat down into fine, saucy crumbles while the onion practically dissolves into the sauce. Beef stock keeps everything moist without being soupy.

Spoon it onto toasted hamburger buns and accept that it will drip down your wrists. That’s half the fun.

Kitchen Tips

• Drain the browned beef really well before adding it to the Crock-Pot. Excess grease makes the sandwich greasy rather than saucy.
• Quarter the onion and let the slow cooker break it down. No need to dice; the long cook time does that for you.
• Taste for seasoning before serving as the recipe suggests. Hours of cooking can mellow the spices, so you may want an extra hit of chili powder or mustard.
• Toast those buns. Soft buns turn to mush under the saucy meat; toasted ones hold up through the last bite.

Variations

• Add a tablespoon of Worcestershire sauce for a deeper, more complex savory flavor.
• Mix in diced pickles or serve with pickle slices on top for a tangy crunch.
• Use turkey instead of beef for a lighter version that still soaks up all that Midwestern flavor.