• In a LARGE pot (You may want a stock pot for this!), combine all of the vegetables and 2 teaspoon of salt.
• Cook over medium-high heat, stirring often, until vegetables are soft and most of the water has come out of them – it will look soupy.
• Once you set the vegetables to cook, combine all three meats in another large pot / pan / Dutch oven. Cook over medium high heat – stirring frequently and breaking up chunks into smaller pieces – until browned and cooked through.
• Strain meats off of any fat and drippings, and add to vegetables. Stir well to combine.
• Add remaining ingredients (tomato/spaghetti sauce, garlic, vinegar, pepper and steak spice) to the meat mixture, stir well to fully combine.
• Bring just up to a simmer, then turn the heat off – mixture should be way more loose / wet than a standard Sloppy Joe filling, do not cook it down!
• Taste mixture, adjust seasonings as desired. Feel free to add more vinegar if you want more of an acidic bite to it.
• Cool to room temperature, transfer sloppy joe mixture to freezer safe containers, and freeze until use.

To use:

• Thaw out (At a convention, place it in your bathroom sink in the morning when you’re done with it, fill with cool water)
• Several hours before serving, transfer mixture to Crock Pot (doesn’t need to be fully thawed), heat on high for a few hours, stirring every hour or so (Good to coordinate this with roomies!)
• Once mixture cooks down to a nice thick consistency, turn heat down to low or medium-low heat until serving. If mixture gets too thick, see if a vending machine has a bottle of V8, add a little to thin it out.
• Serve on buns.