The Best Taco Meat Ever.

Ingredients

• 3 lb Ground Sirloin (93% lean ground beef)
• 2 cup Beef Broth (Low‑sodium, enough to cover the meat)
• 2 tbsp Chili Powder (Mild, store‑bought)
• 1 tbsp Black Pepper (Freshly ground)
• 1 tsp Ground Cumin (Ground)
• 1.5 tbsp Garlic Powder (Granulated)
• 1 tbsp Onion Powder (Granulated)
• 1 tbsp Smoked Paprika (Adds smoky depth)
• 1 tsp Salt (Adjust to taste)
• 1 large Onion (Yellow, diced)
• 2 large Jalapeno (Diced; wear gloves to avoid irritation)
• 1 can (10.5 oz) Rotel Diced Tomatoes with Green Chilies (Pureed before adding)
• 2 tsp Cornstarch (Dissolved in water to form slurry)
• 0.25 cup Water (For cornstarch slurry)

Instructions

1. Prepare Fresh Ingredients

   Dice the onion and jalapeno; puree the canned Rotel in a bowl or with an immersion blender.

   Time: PT5M

2. Brown the Ground Sirloin

   Place the ground sirloin in a large pot over medium‑high heat. Break it up with a spoon and cook until lightly browned, then add enough beef broth to just cover the meat.

   Time: PT5M

   Temperature: medium‑high

3. Add Seasonings

   Stir in chili powder, black pepper, ground cumin, garlic powder, onion powder, smoked paprika, and salt. Mix thoroughly.

   Time: PT2M

   Temperature: medium‑high

4. Incorporate Onion and Jalapeno

   Add the diced onion and jalapeno to the pot. Cook, stirring, until the onion becomes translucent.

   Time: PT2M

   Temperature: medium

5. Add Pureed Rotel and Simmer

   Pour the pureed Rotel into the pot, stir, and bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium

6. Simmer the Chili

   Reduce heat to maintain a low simmer and cook uncovered for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: low simmer

7. Break Up Any Clumps

   After 30 minutes, check the meat texture and break up any remaining clumps with a spoon.

   Time: PT2M

   Temperature: low simmer

8. Prepare Cornstarch Slurry

   In a small bowl, dissolve 2 teaspoons of cornstarch in 1/4 cup cold water, stirring until completely smooth.

   Time: PT2M

9. Thicken the Chili

   Stir the cornstarch slurry into the simmering pot and continue to cook for 5 minutes until the sauce thickens.

   Time: PT5M

   Temperature: medium

10. Serve

    Remove from heat and serve the chili hot in warmed tortillas, taco shells, or burrito wraps. Garnish with cilantro, shredded cheese, or lime wedges if desired.

    Time: PT0M

Nutrition Facts

Calories

206

Protein

19g

Carbohydrates

8g

Fat

12g

Fiber

2g