Mighty Taco Beef

Ingredients

3 lbs (1.4 kg) lean ground beef

9 cups (2 liters) water, divided into 8 cups/1 cup

1 (14.5 oz/410 g) can no-salt-added diced tomatoes, with juices

3 medium-large onions, diced

3 large cloves garlic, minced

1 fresh jalapeno pepper, de-seeded and minced (or 1 tablespoon dried diced jalapeno pepper)

3 tablespoons tomato paste

3 tablespoons apple cider vinegar

2 tablespoons honey

3 tablespoons chili powder

1 tablespoon coarse kosher salt

1 tablespoon dried oregano

1 tablespoon ground cumin

½ teaspoon black pepper

Instructions Add the beef and 8 cups water to a 5.5-quart pot; bring to a boil over high heat, then turn heat down and simmer 45 minutes, skimming off the fat as it rises to the top and stirring occasionally. Stir in all remaining ingredients (including the remaining 1 cup water), turn heat up to high, and bring to a boil. Once boiling, turn heat down to simmer, cover the pot, and cook until the liquid is evaporated out, about 3 hours, stirring occasionally.

I usually transfer it to a crockpot to cook any remaining liquid out over the course of the game.

Use the beef to make tacos or taco salad; store any leftovers in an airtight container in the fridge for up to 3 days (it’s even better after the first day!).

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