Ingredients
- 8 ounces of ground beef
- 2 tablespoons dark chili powder
- 2 teaspoons paprika
- 1 1/2 granulated garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 1/2 teaspoons salt
- 2 tablespoons cornstarch
Instructions
- Before heating, place the ground beef in a saucepan and add one cup of water. Stir until combined. Bring the mixture to a boil, then lower the heat to a simmer over medium-low heat. With a wooden spoon, stir the mixture, breaking up all the chunks of ground beef. Simmer until cooks, about 8 to 10 minutes.
- In a bowl, combine the chili powder, paprika, granulated garlic powder, cumin, salt and black pepper. Set aside.
- Add 2 cups of water to the saucepan and bring up to a boil. Add the dry spice mixture and reduce the heat to medium-low. Simmer for 8 to 10 minutes.
- Place the cornstarch in a small mixing bowl. Add one cup of cold water so it dissolves. Slowly pour the mixture into the chili and stir. Simmer for 4 additional minutes.
- Pour over enchiladas or chile rellanos. Makes three cups of sauce, enough for a dozen enchiladas.
