Ingredients

1 lb ground beef, 80/20 for flavor, or leaner
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika, smoked or regular
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1 teaspoon cocoa powder, optional — the authentic touch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon tomato paste
1 teaspoon cornstarch
1/2 cup water or beef broth

Directions

Brown the beef. Heat a large skillet over medium heat. Add the ground beef and cook 5–6 minutes, breaking it into fine crumbles as it browns. Drain excess grease if needed.

Season. Stir in the chili powder, cumin, paprika, garlic powder, onion powder, oregano, cocoa powder, salt, and pepper. Cook about 1 minute, until fragrant.

Build the sauce. Stir in the tomato paste. Whisk the cornstarch into the water or broth, then pour it into the skillet and stir to combine.

Simmer. Reduce the heat and simmer 8–10 minutes, stirring occasionally, until the mixture thickens into a smooth, saucy, spoonable texture. For a finer texture, break the beef up with a potato masher as it simmers.

Serve. Cook to an internal temperature of 160°F. Spoon into taco shells, burritos, bowls, or over nachos.