Recipe courtesy of our friends at A Sweet Pea Chef


1 tbsp olive oil
1 yellow onion, diced
2 lbs grass-fed 90-10 ground beef
1 1/2 tsp chili powder
1 1/2 tsp paprika
1/2 tsp dry mustard
1/4 tsp cayenne (optional, for heat)
1/2 tsp ground black pepper
1 1/2 tsp granulated onion
1 1/2 tsp granulated garlic
1/2 tsp dried oregano
1 tsp sea salt
2 tsp ground cumin
1/2 cup Llano Estacado 1836 Red Wine
1 28-oz can crushed tomatoes
1 cup low sodium chicken stock
greek yogurt, for topping
sliced green onions, for topping
shredded cheddar cheese, for topping

In a large skillet, heat the olive oil over medium high heat.

Add the onion and cook for 4-6 minutes, until softened.

Add the ground beef and seasonings (chili powder, paprika, dry mustard, cayenne, pepper, granulated onion, granulated garlic, oregano, sea salt, and cumin) and break into small crumbles, stirring to combine.

Cook the meat, stirring occasionally in the pan, until well-browned, about 6-8 minutes.

Add the crushed tomatoes, chicken broth, and Llano Estacado red wine, and stir to combine.

Cover and cook on medium for 20 minutes.

To serve, top with a dollop of Greek yogurt, sliced green onions, and shredded cheddar cheese.