Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 large white onion, finely diced
  • 2 cloves garlic, minced
  • 2 cans (15 oz each) Ranch Style beans, undrained
  • 1 can (14.5 oz) stewed tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 cup water
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 0.5 tsp garlic salt
  • 0.25 tsp black pepper

Instructions:

  1. Set a large Dutch oven over medium-high heat. Add the ground beef and cook undisturbed for 3–4 minutes to develop a dark, savory crust (the fond). Once browned, break the meat into small crumbles.
  2. Lower the heat to medium and add the finely diced onions directly to the beef fat in the pot. Sauté until the onions are translucent and have deglazed the brown bits from the bottom.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add the undrained Ranch Style beans, stewed tomatoes, tomato sauce, water, chili powder, cumin, garlic salt, and black pepper. Stir to combine.
  5. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 2 hours, allowing the starch from the bean liquid to thicken the sauce into a velvety consistency.