Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 1/2 cup beef broth

Instructions:

  1. Place a 12-inch skillet over medium-high heat. Add 1 lb lean ground beef and spread it across the pan; sear undisturbed for 3-4 minutes until a deep brown crust forms. Use a meat masher to break the beef into small crumbles and cook until no pink remains and the internal temperature reaches 160°F (71°C).
  2. Push the cooked beef to the outer edges of the skillet to create a clearing in the center. Add 2 tbsp tomato paste into the rendered fat and stir for 60 seconds until it turns a dark brick-red.
  3. Sprinkle 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp cayenne pepper directly onto the tomato paste. Stir constantly for 30 seconds until fragrant.
  4. Pour in 1/2 cup beef broth while stirring vigorously to deglaze the pan, scraping up all brown bits from the bottom. Reduce heat to medium-low and simmer for 3-5 minutes until the sauce thickens into a glossy coating and the liquid has reduced by half. Remove from heat.