- 1/4 cup chili powder
- 1/4 teaspoon cayenne (optional)
- 1/2 large yellow onion, diced
- 1/2 cup dry red wine
- 1 tablespoon dried oregano
- 1 1/2 teaspoons salt
- 2 pounds ground beef (or 1 pound ground beef and 1 pound ground pork)
- 2 teaspoons ground cumin
- 2 teaspoons hot smoked paprika (optional)
- 2 tablespoons tomato paste
- 2 cups low-sodium beef or chicken broth
- 2 teaspoons red wine vinegar
- 12 ounces low- or no-sugar bacon slices, cut into 1/2-inch pieces
- 12 ounces white button mushrooms, medium dice
1. Place the bacon in a large skillet and cook over medium-low heat. When the bacon is soft and just starting to brown, add the onion and a pinch of salt. Cook for a few minutes, stirring occasionally, until the onion has softened.
2. Add the mushrooms and cook, stirring occasionally, until they release their liquid and start to take on a little color. Increase the heat to medium and add the meat. Cook, stirring occasionally, scraping up the browned bits from the bottom of the pan, and breaking up any large clumps, until it loses all of its pinkness and is cooked through.
3. Add the chili powder, oregano, cumin, and salt. Cook, stirring constantly, until fragrant, about 1 minute. Taste for spiciness and add the paprika and/or cayenne if desired. Reduce the heat to medium-low and clear a space in the middle of the pan. Add the tomato paste in the space and fry, stirring constantly, until darkened in color, about 1 minute.
4. Add the wine and broth and stir to combine. Simmer, stirring occasionally, until the sauce is glossy and has thickened, 10 to 15 minutes. Taste and season with salt as needed. Just before serving, stir in the vinegar.
Recipe by: The Kitchn