Ingredients:

  • 3 tbsp Quick oats (processed into a fine flour)
  • 1/2 cup Cold water
  • 1 lb Lean Ground Beef (85/15)
  • 1 cup Low sodium beef broth
  • 1 tbsp Tomato paste
  • 1 tbsp Mild chili powder
  • 1 tsp Ground cumin
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1/4 tsp Unsweetened cocoa powder
  • 1/4 tsp Cayenne pepper

Instructions:

  1. Place the 3 tbsp quick oats into a blender and pulse until they reach a fine, flour like consistency.
  2. In a large bowl, mix the 1 lb lean ground beef with the 1/2 cup cold water, using your hands or a fork to break it into a soft slurry.
  3. Transfer the beef mixture to a large skillet over medium high heat and cook for 5-7 minutes, whisking constantly until no large chunks remain.
  4. If there is a lot of liquid fat in the pan, tilt it and spoon out the excess, leaving about a tablespoon for flavor.
  5. Push the meat to one side and add the 1 tbsp tomato paste to the empty spot, cooking it for 1 minute until it darkens.
  6. Stir in the 1 tbsp chili powder, 1 tsp cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp sugar, 1/4 tsp cocoa, and 1/4 tsp cayenne until the meat is evenly coated.
  7. Pour in the 1 cup low sodium beef broth and the oat flour, stirring well to combine all layers.
  8. Lower the heat to medium low and simmer for 10-12 minutes until the sauce thickens and clings to the beef.
  9. The meat should be moist but not runny; if it is too thick, add a splash more broth.