Averie Cooks

-1 To a large skillet, add the ground beef, sausage if using, and saute over medium-high heat until the proteins are no longer pink and are cooked through, about 5 to 7 minutes. Crumble and stir while sautéing to ensure even cooking. If desired or if there is a lot, you can drain off any grease.
-1 Add the onions, peppers, and saute for about 5 minutes, or until the vegetables have softened; stir frequently.
-1 Add the garlic and saute for 1 minute, or until fragrant; stir constantly.
-1 Stovetop - At this point if you want to continue making this on the stove, keep going by adding the remaining ingredients, except the cheese, simmer for 10 minutes, and then stir in to melt it.
-1 OR to make in a Slow Cooker transfer the meat and vegetable mixture to a large 7 to 8-quart slow cooker (spray the bottom with cooking spray for easier cleanup), add the tomato sauce, ketchup, your favorite barbecue sauce, light brown sugar, apple cider vinegar, mustard, Worcestershire sauce, optional jalapeños, stir to combine, cover with the lid, and cook on HIGH for 4 hours or on LOW for 6 hours.
-1 You can either stir in about 1 cup of cheese right into the meat mixture until it melts, plus top each sandwich with a bit more cheese if desired. OR you can skip stirring the cheese in and only sprinkle it on top. Your choice - first way is much cheesier than the second.
-1 Serve on top of your favorite carb such as a hamburger bun, hot dog bun, Hawaiian roll, Kaiser roll, Texas toast, or go low-card and serve like a lettuce wrap in butter lettuce or Romaine lettuce leaves.
-1 The recipe will make about 16 smaller sandwiches or 8 larger ones. Extra sloppy Joes meat will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently on the stove, microwave, or in the slow cooker before serving.