- 1 tbsp. beef tallow
- 1/2 large yellow onion, diced
- 2 lbs. ground beef
- 4 tbsp. tomato paste
- 3 tbsp. chili powder
- 1 tbsp. garlic powder (substitute 6–8 freshly minced garlic cloves if you have them!)
- 1 tbsp. cumin
- 2 c. free-range chicken broth
- 28 oz. fire-roasted tomatoes, undrained
- sea salt and freshly ground black pepper, to taste
- In a Dutch oven or stock pot, heat beef tallow over medium-high heat.
- Sauté onions 3-5 minutes, or until they start to turn translucent.
- Add ground beef and cook until until browned, using a wooden spoon or Pampered Chef Mix N Chop to break up the pieces (about 5-7 minutes).
- Reduce heat to medium and add the tomato paste, chili powder, garlic powder and cumin, stirring until heated through and fragrant, about 2 minutes.
- Add the chicken broth, stir in the fire-roasted tomatoes and and mix well.
- Bring to a boil and then immediately reduce heat to a simmer.
- Season with the sea salt and pepper, adding more to taste throughout the remainder of the cooking process. Keep in mind the liquid will continue to cook down and the spices (including salt) will become more concentrated. If you used a salty chicken broth, you may not need any at all.
- Simmer uncovered 45-60 minutes to allow the flavors to meld and juices to reduce to our desired level of thickness, stirring every ten minutes or so to prevent burning.