2 lb grassfed ground beef
1medium onion, finely chopped( about 1 cup)
1/2 of a green bell pepper, finely chopped (about 1/2 cup)
1teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon cumin
1 cup unsweetened ketchup ( I use Primal Kitchen brand)
2 tablespoons Dijon mustard
1 cup water
Browning the ground beef for best flavor is key to any recipe. Here’s how I do it….. In a large preheated skillet( preferably stainless steel or cast iron) place the ground beef and press it out into one large layer. Add the onions, and peppers on top and let cook on high heat for 5-10 minutes, until the beef browns/crisps on the bottom. Once you have a nice crust on the bottom of the pan, stir and break up the beef with a spatula while continuing to cook the beef and veggies for a few more minutes. Once the meat is cooked throughout and you have a good brown color developed, it’s time to add the spices and liquid! First add the spices and stir to incorporate, then add the mustard, ketchep, and water to the skillet. Stir and scrape the bottom of the skillet, incorporating all the ingredients until well combined and bubbling. Reduce the heat to low and let simmer for a few minutes until the desired consistency is reached. Serve immediately, and enjoy!
*Note: To make this recipe even simpler and quicker, you can skip the onions and peppers, and add a jar of mild salsa to the beef along with the ketchep, mustard, and water. You may want to reduce the water to 1/2 cup depending on how thick the salsa is or just simmer it a little longer.