Spicy Taco Meat

This is my tried and true for either soft or hard shell taco filling. It's nice and spicy, tangy with a fair amount of tomato flavor. Tweaked from Cook's Illustrated.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon  oil
• 1  small onion, chopped
• 3  garlic cloves, minced
• 2  tablespoons chili powder (Penzey's medium hot)
• 1  teaspoon cumin
• 1⁄2 teaspoon oregano
• 1⁄4 teaspoon cayenne
• 1  lb  90% lean ground beef
• 1⁄2 cup canned tomato sauce
• 1⁄2 cup canned chicken broth
• 1  teaspoon brown sugar
• 2  teaspoons cider vinegar
•  black pepper

Directions

1. Heat oil over med. heat for 2 minute
2. Add onion and cook until softened - approx 4 minute
3. Add garlic and spices.
4. Cook until fragrant approximately 1 minute.
5. Add beef & cook 5 minutes.
6. Add tomato sauce, chicken broth, brown sugar & vinegar.
7. Reduce heat and simmer uncovered approx 20 min and stir until no more chunks remain and until it is the "wet" consistency you want.
8. Season with pepper and salt if needed.