Prep Time: 5 mins
Cook Time: 50 mins
Servings: 8-10

Ingredients
1 tablespoon olive oil
1 small, sweet onion, finely diced
1 pound lean ground beef or ground sirloin (90/10 lean-to-fat ratio or leaner)
2 cups beef broth
1 (8-ounce) can tomato sauce
1 teaspoon garlic powder
2 teaspoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon MSG (I use Accent)
1 tablespoon white vinegar

Instructions
Over medium heat in a Dutch oven or deep skillet, heat olive oil. Add onion and cook until translucent. Add ground beef and beef broth. Use a spoon to break meat up. Brown the meat, uncovered, until cooked through. Do not drain.

Add tomato sauce, garlic powder, chili powder, Worcestershire, salt, pepper, cumin, MSG and vinegar. Bring to a boil, then reduce to a simmer. Cook, uncovered, about 30 minutes or until liquid has reduced to your liking.

For added flavor, make a day in advance, cool, then store in an airtight container in the refrigerator overnight. When ready to serve, add chili sauce to a skillet or Dutch oven, cover, and bring to a simmer. Add additional broth or water if desired. Serve warm over your favorite frank.