Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1/2 cup finely diced yellow onion
  • 2 cloves minced garlic
  • 3 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat your skillet or Dutch oven over medium heat. Toss in the diced onion and cook for 4-5 minutes until they're translucent and smelling sweet.
  2. Stir in the minced garlic and cook for just 30 seconds Note: Garlic burns fast, so don't let it sit.
  3. Crank the heat to medium high and add the ground beef. Use your masher or spatula to break the beef into the smallest crumbles possible. Cook until the beef is fully browned and no pink remains.
  4. Stir in the tomato paste. Now, add the chili powder, cumin, and smoked paprika. Stir constantly for 1 minute until the spices smell toasted and the paste darkens.
  5. Pour in the beef broth, apple cider vinegar, and Worcestershire sauce.
  6. Stir in the salt and black pepper.
  7. Turn the heat down to low. Let it simmer uncovered for 10-15 minutes, stirring every few minutes until the sauce is rich, glossy, and thick enough to coat a spoon.
  8. Remove from heat. Let it sit for 2 minutes before serving; it'll thicken slightly more as it cools.