My go-to recipe! I usually:
- only put in about 75% of the chili powder and cumin that it calls for
- leave out the cayenne
- drain some of the fat after cooking the ground beef
- after adding the spices I cook for about a minute while stirring so they taste less raw
- it’s still good without the sugar
- splash in some balsamic or red wine vinegar and Worcestershire sauce (less than a tablespoon each)
