Updated: Jan 8


1 yellow onion, diced

8 cloves garlic, minced

3 tablespoons olive oil 1 pound ground beef

1/2 tablespoon cajun seasoning

chili seasoning (see below)

6 oz tomato paste

10 oz diced tomatoes

2 tablespoons white sugar (optional)

32 ounces beef broth (low sodium)

toppings (optional)

- fresh jalapeños - shredded cheddar cheese

- sour cream

CHILI SEASONING: 1/8 cup flour

3 tablespoons chili powder

1/2 tablespoon red pepper flakes

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 1/2 teaspoon cumin

1 1./2 teaspoon dried basil

1 1/2 teaspoon black pepper


  1. In a pot on medium heat, add the olive oil and onion. Saute for 20-25 minutes until they begin to brown. Add in the garlic and saute for 3 minutes.

  2. Add the ground beef and season with cajun seasoning to your tastes. Cook on medium high heat until browned and cooked thoroughly. If the beef is fatty, you may need drain the excess grease out before the next step.

  3. To the browned beef and onions, add the tomatoes, tomato paste, sugar, and chili seasoning (SEE NOTES). Combine.

  4. Stir in the beef broth and bring to a simmer.

  5. Cover the pot with a crack in the lid and let simmer on low for about an hour.

  6. Serve with your favorite toppings!


The chili seasoning measurements listed above make enough to season two-pounds of ground beef. Since this recipe is only 1 pound, I didn't use it all, but feel free to start out with a couple tablespoons and add until it fits your tastes. The excess can be stored in an airtight container for about 2 months.

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