Makes 12 servings.

Ingredients

• 1 lb ground beef 80/20, thawed
• ½ large onion finely diced, about 1 cup
• ½ poblano pepper, seeded and finely diced
• 3 cloves garlic, crushed and minced
• 3 tbsp tomato paste
• 1 can tomato sauce, 15oz
• 1 cup chicken stock
• 1 tbsp chili powder
• ½ tbsp chipotle powder
• ¼ tbsp cayenne powder
• 1 tbsp ground sage
• 1 tbsp dried cilantro leaves
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp fennel seed, ground
• 2 allspice berries, ground, or ¼ tsp ground allspice
• Black pepper and salt to taste

Directions

Finely dice onion and pepper. Peel and mince. In a hot skillet, add olive oil and ground beef. Allow been to brown well on one side, then flip and brown the other side. Break up beef and cook until only a hit of pink remains. Remove o a heat proof bowl with a slotted spoon and reduce pan liquid.

Add onion & pepper to skillet with a ½ tsp salt. Saute until onions are tender and translucent. Add garlic and saute 30 seconds until fragrant. Add tomato paste and combine with vegetables. Sauté until tje tomato develops a brick red color, then deglaze with ⅓ cup of chicken stock.

Add remaining ingredients and combine. Raise to a bare boil over med-high heat, then reduce heat and simmer 30 minutes until vegetables are very tender, and the sauce has reduced & thickened.

Serve hot.