Ingredients:
3 lbs ground beef
9 cups water
14.5 oz can no-salt-added diced tomatoes with juices
3 medium-large onions, diced
2 medium cloves garlic. minced
1 fresh jalapeno pepper de-seeded and minced (or 1 tablespoon dried diced jalapeno pepper)
2 tbls honey
3 tbls tomato paste
3 tbls apple cider vinegar
3 tbls chili powder
1 tbls coarse kosher salt
1/2 tsp black pepper
1 tbls dried oregano
1 tbls ground cumin
Directions:
Bring to a boil, and then once it boils, turn the heat down so it doesn’t boil over.
Cook (uncovered, not you, the pot) for 45 minutes.
Skim the fat as it rises to the top, and stir occasionally.
Stir in all remaining ingredients along with 1 cup of water.
Turn the heat back up to high, and let it come to a boil.
Once boiling, turn the heat down so the mixture stays at a steady simmer.
Cover the pot this time, and cook around 3 hours until the liquid gone.
Give it an occasional stir.
Use the beef to make tacos or … giggle… taco salad.
Grab some soft tortillas, shredded lettuce , sliced tomatoes, and your favorite cheesy cheese.
Pick salsa, sour cream, or guacamole – make it how you like it!
EAT IT.
PS: This meat stuff might even taste better the next day.
