Ingredients:

  • 1 lb ground beef (85/15 lean)
  • 1 cup water or beef broth
  • 8 oz tomato sauce
  • 1/4 cup ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1.5 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Start by placing your 1 lb ground beef and 1 cup water (or broth) into your cold pot. Do not turn on the heat yet. Use your whisk or potato masher to break the meat apart until it looks like a thick, pale soup. This might look unappealing for a second, but trust the process. Once the meat is fully separated into tiny grains, turn the heat to medium.
  2. As the mixture begins to warm up, add your 8 oz tomato sauce, 1/4 cup ketchup, 1 tbsp yellow mustard, and 1 tbsp Worcestershire sauce. Stir these in until the color is uniform. You’ll start to see the fat from the beef beginning to shimmer on the surface. This is exactly what you want.
  3. Now, sprinkle in your spices: 1.5 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Bring the mixture to a gentle boil, then immediately turn the heat down to low. You want a lazy bubble, not a frantic splash.
  4. Let the chili simmer for about 25 minutes. Cook until the liquid has reduced and the sauce is thick and glossy. Stir it every 5 minutes to make sure nothing sticks to the corners of the pan. If it gets too thick before the time is up, just add a tablespoon of water to loosen it back up.