By Rachel
2 teaspoons vegetable oil or corn oil
1 small onion , chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/ 2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt
1 pound 90% lean ground beef, or leaner
1 cup tomato sauce
1/ 2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
Optional other ingredients (if making nachos):
Tortilla chips
Cheese (good quality cheeses always taste better and produces less oil)
Pickled/preserved jalapenos
Sour cream
Onions (I used red and scallions)
Cilantro, chopped
Hot sauce
Directions:
Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes.
Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute.
Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
Enjoy!
Note: Using lean, higher percentage beef is important because you don't drain the meat after cooking it, which means all the fat that comes out from cooking goes in your mouth...I mean, this TASTES good, but is pretty nasty and unhealthy!