In a heavy pot set over medium heat, cook beef until browned, crumbling it as it cooks. Drain the excess fat.
Add the onion and green pepper and cook another 3-5 minutes.
Add the sauce ingredients and simmer for 15 minutes.
To serve, spoon onto toasted sandwich rolls.
Store in an airtight container in the fridge for up to 4-5 days.
To freeze: Allow the mixture to cool. Divide the mixture into meal-sized portions and spoon into freezer zipper-top bags. Lay flat in the freezer until firm. Then stack and store. To serve, thaw and reheat.
For crowds, keep the mixture warm in a slow cooker.
For smaller groups, make a half recipe. Simply adjust the servings above.