Ingredients:

  • 1 lb ground beef (85/15 lean)
  • 1 tbsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup low-sodium beef broth
  • 1 tsp apple cider vinegar

Instructions:

  1. Place a large skillet over medium-high heat. Once the pan is shimmering, add the ground beef and let it sit undisturbed for 2-3 minutes to allow a mahogany-colored crust to form.
  2. Use a wooden spoon or meat masher to break the beef into small, uniform crumbles. Continue cooking until the meat is no longer pink, approximately 5 minutes.
  3. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper directly to the rendered fat in the pan to bloom the spices.
  4. Pour in the low-sodium beef broth and apple cider vinegar. Stir constantly to emulsify the spices and pan juices into a glossy sauce that coats the meat.
  5. Simmer for 1-2 minutes until the liquid has reduced and thickened, ensuring the meat remains moist and savory.