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15 minutes
75 minutes
90 minutes
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon hot pepper sauce
- 1 (28 ounce) can crushed tomatoes
- 0.25 cup red wine vinegar
- Preheat a large stockpot or Dutch oven over medium-high heat. Add crumbled beef to the pot along with onion and garlic. Cook and stir until the beef is evenly browned, then drain off any excess grease.
- Add a vibrant blend of chili powder, oregano, cumin, and hot sauce to the pot. Introduce tomatoes and vinegar, allowing the mixture to come to a lively boil. Lower the heat, letting it simmer gently for a minimum of 1 hour, remembering to stir occasionally to avoid sticking.
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