Ingredients
1 pound of ground beef
2 tablespoons olive oil
3 cloves garlic, minced
5 tablespoons chili powder
3 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
2 (14 ounce) can of tomato sauce
1 can of diced tomatoes
1 teaspoon salt
1 tablespoon of unsweetened cocoa powder
2 tablespoons of sugar
1/4 teaspoon ground black pepper
Preparation
Heat the oil in a large skillet over medium high heat. Saute the ground beef in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth. Add the remaining ingredients and stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes.
Cool, cover and refrigerate to allow the flavors to blend overnight.
