Cooks Illustrated Beef Taco meat

2 teaspoons olive oil
1 small onion
3 medium garlic cloves, minced or pressed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
.5 teaspoon dried oregano
.25 teaspoon cayenne pepper
Salt - to taste
1 pound 90 percent lean (or leaner) ground beef
.5 cup canned tomato sauce
.5 cup canned low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar, preferably cider vinegar
Ground black pepper - to taste

1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes, add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices and 1/2 teaspoon salt; cook, stirring constantly, until fragant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 min. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking mean up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 min. Adjust seasonings with salt and pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user HBERRY79.