Brown the beef: Heat a large skillet over medium-high. Add the ground beef and cook, breaking it up, until no longer pink, about 6–8 minutes. Drain excess fat.

Sauté aromatics: Add onion and bell pepper to the skillet. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. Transfer mixture to the slow cooker.

Build the sauce: Add tomato sauce, ketchup, tomato paste, Worcestershire, brown sugar, mustard, vinegar, smoked paprika, chili powder, salt, and pepper to the slow cooker. Stir to combine. If it seems too thick, add 1/4 cup water or broth.

Slow cook: Cover and cook on Low for 4–6 hours or High for 2–3 hours. Stir once or twice if you’re nearby to keep it uniform.

Adjust consistency: If the mixture is too loose near the end, remove the lid and cook on High for 15–20 minutes to thicken. If too thick, add a splash of water or broth.

Taste and season: Add more salt, pepper, vinegar, or brown sugar as needed. You want a balance of sweet, tangy, and savory.

Toast the buns (optional but recommended): Butter the cut sides and toast in a skillet over medium heat until golden. This helps prevent sogginess.

Serve: Spoon a generous portion onto buns. Top with pickles or coleslaw if you like. Serve hot.