1 28-ounce can tomato puree (or 1 28-ounce can whole peeled tomatoes, pureed with juices until smooth)
1 6-ounce can tomato paste
3 tablespoons gluten free Worcestershire sauce (Lea & Perrins brand is gluten free, at least in the U.S.)
1/4 cup (55 g) packed light brown sugar
2 tablespoons (18 g) basic gum-free gluten free flour blend (or an equal amount superfine sweet white rice flour)
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon kosher salt
2 teaspoons ground cumin
2 tablespoons dried onion flakes
2 pounds extra lean ground beef (at least 93% lean) (can substitute ground turkey or ground chicken, but you’ll need to add 1 tablespoon (14 g) extra-virgin olive oil)
Grease the liner of a 5- to 6-quart slow cooker with the olive oil or cooking spray. Add the tomato puree, tomato paste and Worcestershire sauce, and whisk to combine well. In a small bowl, place the brown sugar, flour blend, mustard powder, garlic powder, salt, cumin and onion flakes, and whisk to combine and work out any lumps in the brown sugar. Add the dry ingredients to the tomato mixture, and whisk to combine well.
Add the ground beef, breaking it up into large chunks with your hands as you place it in the slow cooker liner. Carefully mix in the ground beef until combined, taking care not to break it up too much more. Cover the slow cooker and set to low. Allow to cook on low for 5 hours (or on high for 3 hours), or until the meat is fully cooked and the mixture is bubbling. Mix gently before serving on buns or over rice.
P.S. If you haven’t yet, please preorder your copy of Gluten Free Classic Snacks! If you preorder, it should ship to you in less than 2 weeks!!!