- 2 tablespoons vegetable oil
- 2 cups chopped yellow onions
- 1 tablespoon minced garlic
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon Emeril's Creole Seasoning or other Creole seasoning
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds ground beef, preferably 80% lean
- 1 (14.5-ounce) can peeled whole tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon light brown sugar
- 2 cups beef stock or low-sodium beef broth
- In a heavy-bottomed 6-quart pot, heat the oil over medium-high heat. Add the onions, garlic, chili powder, cumin, Creole seasoning, salt, and pepper, and cook, stirring, until the onions are softened, about 4 minutes. Add the beef and cook, stirring, until the meat is brown and cooked through, about 5 minutes, breaking up any clumps. Spoon off and discard the rendered fat.
- Crush the tomatoes with your hands and add them to the pot along with their juices. Add the tomato paste, brown sugar, and stock; stir well and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, 50 to 55 minutes. Keep warm until ready to serve.