2 pounds ground chuck
1 small onion, chopped
1 to 2 cans beef broth
1 can (6 ounces) tomato paste
1 can (15 ounces) crushed tomatoes
1 to 2 tablespoons garlic powder
1 to 2 tablespoons paprika
Salt to taste
3 tablespoons chili powder
1 to 2 tablespoons cumin
1/4 teaspoon oregano
Pinch cayenne pepper
- Brown the ground chuck and onion in a cast-iron skillet or a Dutch oven. Add beef broth, tomato paste and crushed tomatoes.
- Simmer on medium heat for about 15 minutes. Stir in garlic powder, paprika, salt, chili powder, cumin, oregano and cayenne and simmer for at least 2 hours.
Servings: 6. Serving size: 1 1/4 cups. Per serving: 485 calories, 32 g protein, 27.4 g fat, 19.4 g carbohydrates, 5.6 g dietary fiber, 931 mg sodium, 5.2 g sugars, 107 mg cholesterol
Cook’s Tip: Adjust thickness to your preference by adding or reducing broth.
Doreen Fink | Guadalupe Valley EC