First of all, warm up a large skillet or frying pan, placing it over the stove with medium-high heat.
Place 2 pounds of ground beef in the warm skillet and stir-cook it for the next 5 to 7 minutes or until it is nicely browned and flaky.
Remove the skillet from heat and drain the grease released as a result of frying.
Set the skillet back on the stove and top the fried beef with 14.5 ounces of reduced sodium beef broth.
Mix well and then bring the broth to boil.
Now reduce the stove’s heat to medium-low range and let the beef mixture simmer for 25 to 30 minutes or until the liquid is thick and slightly reduced.
In the meantime, pour 28 ounces of crushed tomatoes with puree into a mixing bowl and sprinkle with 2 tablespoons of chili powder.
Now dust it with 1 tablespoon of paprika, onion powder, garlic powder and salt.
Top with ¼ teaspoon of cayenne pepper and mix well.
Add this mixture to the simmering broth and beef.
Cover the skillet and let this mixture simmer for another 1 1/2 hours until it is thick. Keep stirring it occasionally meanwhile.
Finally take it off the stove and let it cool down before you use it.