Prep ingredients – Peel and dice the onion. Mince the garlic (or make it easy on yourself and use minced garlic from a jar). Dice the tomatoes.

Saute the onion – Add pan to burner and set burner to medium high. Add olive oil to the pan. Once the oil is shimmering, add the minced onion. Sauté for 5 minutes, stirring occasionally.

Add the garlic – Add garlic to the pan with the onions and sauté for 1 minute.

Cook the beef – Add the beef to the pan. Using a spatula, break the meat into small chunks and stir while cooking. Cook the beef until it is no longer pink. Pro Tip: If you like larger chunks of meat, leave about ten whole chunks of meat and don’t mince the meat until it’s about halfway cooked. For finely minced meat, use a potato masher to crush the meat when it’s still raw.

Transfer all ingredients in the frying pan to a medium saucepan.

Add remaining ingredients to the saucepan.

Stir all ingredients thoroughly and bring to a boil.

Reduce heat to low, cover and simmer for 30 minutes. Stir occasionally.

Remove lid and simmer for another 30 minutes.

Tweak the spice to taste. I had to add a bit more chili powder and adjust the recipe after it was done. No shame. Make it yours. Garnish as desired and serve hot.