Ingredients:

  • 1 lb 90/10 lean ground beef
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/3 cup beef bone broth
  • 1 tsp tomato paste

Instructions:

  1. Place a 12-inch cast iron or stainless steel skillet over medium-high heat until wisps of smoke appear. Add the ground beef in large chunks, pressing them flat. Do not stir for 3 minutes to allow a mahogany-colored crust to form.
  2. Flip the meat and break it into small, uniform crumbles using a flat-edged wooden spoon. When the meat is approximately 80% browned, sprinkle the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper evenly over the surface.
  3. Stir the meat and spices constantly for 60 seconds to volatilize the spice oils in the natural fats.
  4. Pour in the beef bone broth and add the tomato paste. Reduce heat to medium and simmer for 4–5 minutes, stirring occasionally, until the liquid reduces into a thick, glossy glaze that coats the meat.